{"title":"Food","description":"","products":[{"product_id":"natto_001","title":"Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract","description":"\u003cp\u003e\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" type=\"text\/css\"\u003e \u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\u003c\/p\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch3\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are pleased to inform you that this product is now available on Amazon USA. Click the link to see the product!\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/amzn.to\/459xFxf\" class=\"kirarin\"\u003eBUY ON AMAZON\u003c\/a\u003e\u003c\/section\u003e\n\u003csection id=\"INDEXrecipe\"\u003e\n \u003ch2\u003eHow to Make Natto Tutorial Video\u003c\/h2\u003e\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo?si=B1-RtBr3_yPahlN4\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003c!-- Selling point --\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_01_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"What Is Natto Starter Powder?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_02_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder Specially Made for Homemade Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_03_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy to Use Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_04_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How Do You Make Natto?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_05_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_06_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How To Make Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_07_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_08_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_09_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c!-- natto ratio --\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo\" height=\"315\" width=\"560\" allowfullscreen=\"allowfullscreen\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/way-of-making-fermented-soybeans\"\u003e\u003cimg alt=\"how_to_make_natto_article\" width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/nattou_1_a2579aec-3769-42ee-a604-4d200614f23c.jpg?v=1534296578\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003e How to Make Homemade Natto\u003c\/span\u003e\u003cbr\u003eWe will explain about how to make homemade natto using natto starter (Bacillus subtilis natto) and soybeans (available with video and instruction pictures). The article will let you learn about natto and how to make natto in details.\u003cbr\u003eGo check out the recommended products for natto, too!\u003cbr\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/way-of-making-fermented-soybeans\"\u003eRead the article here\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"3g Natto Can Make Up to 10kg to 30kg of Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_11_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The strength of natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_15_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_16_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_17_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_18_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_19_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- 商品種類 --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eProduct Size Variation\u003c\/h2\u003e\n\u003cp\u003eEnjoy other size variations of Natto Starter Spores Powder\/Bacillus subtilis natto.\u003c\/p\u003e\n\u003cp\u003eThis product is easy to use even for first-timers who want to make homemade natto. Choose the product content according to the number of homemade natto you want to make at home!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv style=\"background-color: #ffffff;\" class=\"lineup_3cl\"\u003e\n\u003cul style=\"background-color: none;\" class=\"lineup_list\"\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/natto_001\"\u003e\u003cimg alt=\"Natto Starter Powder 3g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_3g_eng.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/thejapanstore.jp\/products\/natto_001\"\u003e3 gr\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/natto_007\"\u003e\u003cimg alt=\"Natto Starter Powder 10g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10g_eng.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/thejapanstore.jp\/products\/natto_007\"\u003e10 gr\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eMuslim Friendly Natto Starter Powder\u003c\/h2\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n Although this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/muslim-friendly-kawashimaya.jpg\" alt=\"muslim friendly\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n \u003c\/section\u003e \n\u003c!-- FAQ --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eCan I drink the bacillus natto directly as it is for health?\u003c\/dt\u003e\n\u003cdd\u003eBacillus natto is a natto starter spores powder made for making natto. You can't drink it directly.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhat is Bacillus natto?\u003c\/dt\u003e\n\u003cdd\u003eIt is a type of fungus for making natto.\u003cbr\u003eSprinkle a small amount of Bacillus natto on the steamed soybeans and keep it warm,\u003cbr\u003eso that fermentation will proceed and natto will be completed.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI heard that the commercially sold natto can be used as a natto starter. Is there any reason to use the bacillus natto as the natto starter?\u003c\/dt\u003e\n\u003cdd\u003eIf you use commercially sold natto as natto starter, the fermentation will not go well because it has weak fermentation ability. It will not able to pull the sticky strings, and the bacteria will produce a strange smell to both natto.\u003cbr\u003e\u003cbr\u003eThe natto starter\/bacillus natto sold in Kawashima The Japanstore is the bacillus made to make homemade natto.\u003cbr\u003eIt has strong fermentation ability, so even first-timers can easily make natto at home.\u003cbr\u003eCheck the product \u003ca style=\"color: #ac2455;\" href=\"https:\/\/thejapanstore.jp\/products\/natto_001\"\u003e\"Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract\" here.\u003c\/a\u003e\n\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhy my homemade natto hardly make white slimy strings?\u003c\/dt\u003e\n\u003cdd\u003eThere is a possibility that the fermentation is not going well. \u003cbr\u003ePlease keep warm and keep it for about 12 hours and see the condition.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe natto is extremely smelly!\u003c\/dt\u003e\n\u003cdd\u003eThere is a possibility that miscellaneous bacteria have been produced during the fermentation.\u003cbr\u003ePlease do not eat the finished natto. Please try again to make homemade natto after checking and paying more attention to hygiene.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe finished smell of natto has a strong smell of ammonia.\u003c\/dt\u003e\n\u003cdd\u003eAfter the end of the fermentation process (heating the natto), leave it in the refrigerator overnight. Fermentation will stop and ammonia odor will decrease.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--商品詳細--\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e3g \u003cbr\u003e(Can make up to 10~30kg of Natto)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in low temperature or in refrigerator\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiration\u003c\/th\u003e\n\u003ctd\u003eAbout 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eMuslim Friendly Product\u003c\/th\u003e\n \u003ctd\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mf_mark.jpg\" alt=\"muslim friendly\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eAlthough this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n \u003c\/p\u003e\n\u003c\/td\u003e\n \u003c\/tr\u003e\n\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Natto Starter Powder Product Detail\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_3g_eng.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13014715662401,"sku":"63775591","price":880.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/h0003_3g_eng.jpg?v=1740723647"},{"product_id":"natto_006","title":"Powdered Natto Starter 4g (For 60kg Soybeans) - Naruse Institute For Fermented Science","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003ePowdered Bacillus Natto\u003c\/h2\u003e\n \u003cp\u003e\n This product is one of the three major Bacillus natto variants in Japan. This natto starter can be used with up to 60 kg of soybeans. It is a natto starter that is popular among many natto shops.\n \u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n \u003ch3 class=\"unityMain-b_h3\"\u003eDiscover How To Make Natto And Other Fermented Foods\u003c\/h3\u003e\n\u003cbr\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/pdf_recipe_banner.jpg\" alt=\"recipe link\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\n\u003c\/section\u003e\n \u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003ePowdered Natto Starter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e4g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep away from sunlight, keep in a cool dry place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0854.jpg\" alt=\"商品詳細\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"成瀬醗酵科学研究所","offers":[{"title":"Default Title","offer_id":13014717661249,"sku":"92667406","price":1382.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/92667406.jpg?v=1553752651"},{"product_id":"natto_007","title":"Natto Starter Spores Powder 10g - 100% Organic Soybean Extract","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" type=\"text\/css\"\u003e \n\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection id=\"INDEXrecipe\"\u003e\n \u003ch2\u003eHow to Make Natto Tutorial Video\u003c\/h2\u003e\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo?si=B1-RtBr3_yPahlN4\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003c!-- Selling point --\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_01_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"What Is Natto Starter Powder?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_02_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder Specially Made for Homemade Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_03_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy to Use Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_04_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How Do You Make Natto?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_05_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_06_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How To Make Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_07_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_08_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_09_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!-- natto ratio --\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo\" height=\"315\" width=\"560\" allowfullscreen=\"allowfullscreen\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/way-of-making-fermented-soybeans\"\u003e\u003cimg alt=\"how to make natto article\" width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/nattou_1_a2579aec-3769-42ee-a604-4d200614f23c.jpg?v=1534296578\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003e How to Make Homemade Natto\u003c\/span\u003e\u003cbr\u003e We will explain about how to make homemade natto using natto starter (Bacillus subtilis natto) and soybeans (available with video and instruction pictures). The article will let you learn about natto and how to make natto in details.\u003cbr\u003e Go check out the recommended products for natto, too!\u003cbr\u003e \u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/way-of-making-fermented-soybeans\"\u003eRead the article here\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"10g Natto Can Make Up to 100kg of Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_12_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The strength of natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_15_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_16_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_17_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_18_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_19_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- 商品種類 --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eProduct Size Variation\u003c\/h2\u003e\n\u003cp\u003eEnjoy other size variations of Natto Starter Spores Powder\/Bacillus subtilis natto.\u003c\/p\u003e\n\u003cp\u003eThis product is easy to use even for first-timers who want to make homemade natto. Choose the product content according to the number of homemade natto you want to make at home!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv style=\"background-color: #ffffff;\" class=\"lineup_3cl\"\u003e\n\u003cul style=\"background-color: none;\" class=\"lineup_list\"\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/natto_001\"\u003e\u003cimg alt=\"Natto Starter Powder 3g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_3g_eng.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/thejapanstore.jp\/products\/natto_001\"\u003e3 gr\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/natto_007\"\u003e\u003cimg alt=\"Natto Starter Powder 10g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10g_eng.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/thejapanstore.jp\/products\/natto_007\"\u003e10 gr\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eMuslim Friendly Natto Starter Powder\u003c\/h2\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n Although this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/muslim-friendly-kawashimaya.jpg\" alt=\"muslim friendly\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n \u003c\/section\u003e\n\u003c!-- FAQ --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eCan I drink the bacillus natto directly as it is for health?\u003c\/dt\u003e\n\u003cdd\u003eBacillus natto is a natto starter spores powder made for making natto. You can't drink it directly.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhat is Bacillus natto?\u003c\/dt\u003e\n\u003cdd\u003eIt is a type of fungus for making natto.\u003cbr\u003e Sprinkle a small amount of Bacillus natto on the steamed soybeans and keep it warm,\u003cbr\u003e so that fermentation will proceed and natto will be completed.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI heard that the commercially sold natto can be used as a natto starter. Is there any reason to use the bacillus natto as the natto starter?\u003c\/dt\u003e\n\u003cdd\u003eIf you use commercially sold natto as natto starter, the fermentation will not go well because it has weak fermentation ability. It will not able to pull the sticky strings, and the bacteria will produce a strange smell to both natto.\u003cbr\u003e \u003cbr\u003e The natto starter\/bacillus natto sold in Kawashima The Japanstore is the bacillus made to make homemade natto.\u003cbr\u003e It has strong fermentation ability, so even first-timers can easily make natto at home.\u003cbr\u003e Check the product \u003ca style=\"color: #ac2455;\" href=\"https:\/\/thejapanstore.jp\/products\/natto_001\"\u003e\"Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract\" here.\u003c\/a\u003e\n\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhy my homemade natto hardly make white slimy strings?\u003c\/dt\u003e\n\u003cdd\u003eThere is a possibility that the fermentation is not going well. \u003cbr\u003e Please keep warm and keep it for about 12 hours and see the condition.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe natto is extremely smelly!\u003c\/dt\u003e\n\u003cdd\u003eThere is a possibility that miscellaneous bacteria have been produced during the fermentation.\u003cbr\u003e Please do not eat the finished natto. Please try again to make homemade natto after checking and paying more attention to hygiene.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe finished smell of natto has a strong smell of ammonia.\u003c\/dt\u003e\n\u003cdd\u003eAfter the end of the fermentation process (heating the natto), leave it in the refrigerator overnight. Fermentation will stop and ammonia odor will decrease.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--商品詳細--\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e10g \u003cbr\u003e(Can make up to 100kg of Natto)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in low temperature or in refrigerator\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiration\u003c\/th\u003e\n\u003ctd\u003eAbout 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eMuslim Friendly Product\u003c\/th\u003e\n \u003ctd\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mf_mark.jpg\" alt=\"muslim friendly\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eAlthough this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n \u003c\/p\u003e\n\u003c\/td\u003e\n \u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Natto Starter Powder Product Detail\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10g_eng.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13014718283841,"sku":"80992597","price":2480.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/h0003_10g_eng.jpg?v=1740723588"},{"product_id":"tempe_001","title":"Tempeh Starter 20 gram (for 10 kg Tempeh) - The High Quality Ragi Tempe from Indonesia","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n \u003csection\u003e\n \u003ch2\u003eHigh Quality Ragi Tempe from Indonesia\u003c\/h2\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0004_en.JPG\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n This is an authentic high quality tempeh starter made from non-GMO, allergen-free, rice flour. Use this starter to make delicious tempeh at home. Just by using a little amount, you can get the desired fermentation for your tempeh. (100g tempeh starter can make up to 50kg tempeh). \u003cbr\u003e\u003cbr\u003eEnjoy freshly made tempeh and get the best health benefits from the tasty superfood. \u003cbr\u003e\u003cbr\u003eThis product is produced by Aneka Fermentasi Indonesia.\n \u003c\/p\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003eWhat Is Tempeh?\u003c\/h2\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tempeh_05.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Tempeh is a fermented soybean product that native to Central Java Province, Indonesia. Like tofu, tempeh is made from soybeans. But tempeh is made by using the whole soybeans, so it has the complete or even greater nutrients. \u003cbr\u003e\u003cbr\u003eThe nutrients contained in tempeh are proteins, minerals, vitamin B, glucoses, and many others. Sometimes it is said that the amount of protein contained in soybeans can be compared to animal proteins. No wonder, many people substitute their meat intake with tempeh. \n \u003c\/p\u003e\n \u003cbr\u003e\u003cbr\u003e\n \u003ca href=\"https:\/\/thejapanstore.us\/tempeh\/what-is-tempeh\/\" target=\"_blank\" class=\"bc_link\"\u003e\n \u003cdiv class=\"bc_inner\"\u003e\n \u003cspan class=\"bc_cap\"\u003eRead More About Tempeh\u003c\/span\u003e\n \u003cdiv class=\"bc_img\"\u003e\n \u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2018\/11\/tempeh_00.jpg\" alt=\"what is tempeh\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"bc_body\"\u003e\n \u003cdiv class=\"bc_title\"\u003eAll About Tempeh: The Fermented Soybeans And Vegan’s Superfood\u003c\/div\u003e\n \u003cspan class=\"bc_exc\"\u003eHave you ever heard about tempeh? \u003cbr\u003e\u003cbr\u003eIn this article, we will tell you all about tempeh, and why is it really important for your health. Once you know about tempeh and its benefits, please try to consume it by all means!\u003c\/span\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/a\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003eIs Tempeh Good for Your Health?\u003c\/h2\u003e\n \u003cp\u003e\n Yes! Tempeh is known to have many health benefits.\u003cbr\u003e\u003cbr\u003eThere are lots of study saying that tempeh contains lots of nutrients, so it is good for your health. Some studies also show that tempeh nutrients are more easily digested, absorbed, and utilized by the body compared to those in soybeans due to the fermentation process. \u003cbr\u003e\u003cbr\u003eOne serving of tempeh (100 grams) provides around 200 calories, around 20 grams of protein, around 10 grams of carbohydrates, around 60 grams of water, and more other good substance for your body such as plant fiber, Vitamin B, antioxidant, etc. \u003cbr\u003e\u003cbr\u003eTempeh is said to be one of the low-calorie food with a high-fiber, so it is also good to consume during diet or just to maintain health in general.\n \u003c\/p\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003eHow To Make Tempeh At Home\u003c\/h2\u003e\n \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/VfXXfCBgkC8\" alt=\"Steak sauce\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n \u003cp\u003e*Turn on English CC for subtitles\u003c\/p\u003e\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e1. Rinse The Soybeans\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_01.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003ePut the soybeans into a bowl. Rinse the beans well without breaking the skin. Make sure to rinse well and get rid of the dirt. The dirt on the skin contains a lot of bacteria that would make it difficult to make good tempeh.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e2. Soak The Beans Into Water with White Vinegar\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_02.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Soak the soybeans with water about 4 times the soybean weight (for example, 2 liters of water if you're using 500 grams of soybeans). The dry soybeans will absorb water and weights about 2.2 times heavier and the volume becomes more than 2.6 times its original volume.\u003cbr\u003e\u003cbr\u003eWhen the water temperature reaches 20℃ or more, microorganism will grow in immersion water. To prevent the increase of unwanted microorganisms, add a little white vinegar to the water. Add about 50 ml for every litre of water. So if you are using 2 litres of water, please add about 100 ml of white vinegar.\n \u003c\/p\u003e\n \u003cdiv class=\"frame_bg\"\u003e\n \u003cp\u003eThe soaking time for the soybeans: \u003cbr\u003e・25 hours in winter (Water temperature about 0-5℃)\u003cbr\u003e・15 hours in Spring\/Autumn (Water temperature 10-15℃)\u003cbr\u003e・6 hours in Summer (Water temperature 20-25℃)\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e3. Peel Off The Soybean's Skin\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_03.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003eIf there is a thin skin on the soybean, there is a high possibility that the fermentation process will not work well. So let's peel all the soybean's skin. Rub the beans gently and peel off the skin. This process takes roughly about an hour.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e4. Simmer The Beans\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_04.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Put the peeled soybeans into a pot, add water and vinegar (1 litre of water with 50 ml vinegar, or 2 litres of water with 100 ml vinegar). \u003cbr\u003e\u003cbr\u003eBoil the beans with low heat for about 30 minutes to 60 minutes. \u003cbr\u003e\u003cbr\u003eTo see if the soybean is done boiling, the soybean should be a little bit hard but not too mushy. It should be a little difficult to squeeze with your fingers. This process is only to make the beans cooked, but not overly cooked.\n \u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e5. Drain The Beans\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_05.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Drain the soybeans and let it cool down. Shake the drainer slowly to fasten the cooling process. Let the temperature drop until it reaches about 40℃. \u003cbr\u003e\u003cbr\u003eLet's drain all the water thoroughly. It will help the fermentation process.\n \u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e6. Add The Tempeh Starter to The Soybeans\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_06.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Add 1 to 10 grams of tempeh starter per 200 grams of cooked soybeans. \u003cbr\u003e\u003cbr\u003eBecause it is difficult to mix the tempeh starter evenly to every beans, add some flour (can be corn starch, rice flour, hattaiko, or others) to the tempeh starter. For example, if you put 1 gram of tempeh starter, please add 10 grams of your preferred flour into it. Mix the tempeh starter mixture well. \u003cbr\u003e\u003cbr\u003ePut the cooled soybeans into a big plastic bag then add the tempeh starter mixture, shake the bag well so the tempeh starter will spread evenly.\n \u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e7. Move it To Ziplock Bag\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_07.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Opened some small hole in the bag with toothpick for air ventilation beforehand. \u003cbr\u003e\u003cbr\u003eTempeh starter will produce carbon dioxide at the fermentation process. So these air holes are necessary to let the carbon dioxide escape and take some oxygen in. Make the hole at in every 3 cm square. \u003cbr\u003e\u003cbr\u003eAfter finishing the holes, put the soybeans soaked with tempeh starter to the bag. Lightly press the bag to make it flat and even.\n \u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e8. The Fermentation Process\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_08.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Let the soybeans that has been mixed with tempeh starter ferment for about 20-24 hours or until there are many white mycelium covering the soybeans. The most suitable temperature for fermentation is about 32℃. It is useful to have a warm incubator such as fermentor device, food warmer, rice cooker, etc. \u003cbr\u003e\u003cbr\u003eNormally, the white mycelium will be visible in about 16 hours. The white mycelium will cover the surface of soybean and make a solid block shape. The tempeh will be complete when it solidifies.\n \u003c\/p\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_09.jpg\" alt=\"Tempe starter\"\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003ch2\u003eHow To Store Tempeh\u003c\/h2\u003e\n \u003cp\u003e\n After the fermentation process is finished, you can store the finished tempeh in refrigerator for another 48 hours. \u003cbr\u003e\u003cbr\u003eRefrigerator will stop the fermentation process and prevent the tempeh to expire quickly. If you continue to store it at room temperature, you must cook it maximum in the next 24 hours for best taste.\n \u003c\/p\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003cdiv itemscope=\"\" itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n \n \u003ch3\u003eFrequently Asked Question About Tempeh Making\u003c\/h3\u003e\n\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eIs it okay to put too much of tempeh starter to the soybeans?\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n There's no problem to put a little bit more tempeh starter. \u003cbr\u003e\u003cbr\u003eThe amount of the tempeh starter needed for 1 kg cooked soybeans (500 grams dried soybeans) is 1 gram tempeh starter. However, it is difficult to make the fixed amount of tempeh starter for each soybeans. So it would be better if you increase the flour, not the tempeh starter. (mix 9 grams of flour to 1 gram of tempeh starter).\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eI left the tempeh at room temperature, and the color becomes darker (brown to blackish).\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n Please be sure to save the finished tempeh in the refrigerator for leng term preservation (max 48 hours after the competion of fermentation process). \u003cbr\u003e\u003cbr\u003eThe Rhizopus spp. in the tempeh starter is still alive even after the completion of the fermentation process. So if you leave it at room temperature, the fermentation process will continue and later it can change the color of the tempeh into brown to blackish color. \u003cbr\u003e\u003cbr\u003eYou may still eat it if the tempeh doesn't have an odd smell or taste. However, after the continuation of the fermentation process, the taste will drops. An astringent taste also tends to come out. So let's not eat it when it has some strong odor which resembles the odor of strong ammonia or alcohol.\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eCan I still make it without pulling off the soybean's skin?\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n Hyphae are harder to grow in the unpeeled soybeans. \u003cbr\u003e\u003cbr\u003eIf you make tempeh with unpeeled soybeans, the fermentation process won't go well. With the skin, the finished tempeh can be too fragile. Even if you touch it with little force, the hyphae on the beans and skin are easy to tear apart. Therefore, it is not recommended to leave the beans unpeeled if you want to make good tempeh.\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eThe tempeh smells like natto, it also has threads as we found in natto. Is it okay?\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n There is a possibility that there is contamination from the natto bacillus at the fermentation process. \u003cbr\u003e\u003cbr\u003eNatto bacillus is not only in the natto starter powder, but it can also be in our environments such as soil and the atmosphere where it is possible for natto bacillus to grow. We need to clean up the working environment and working tools, boil and sterilize them before begin making tempeh. \u003cbr\u003e\u003cbr\u003ePlease do not touch or eat natto in the middle of the tempeh making. You also need to wash your hands and make sure it’s clean during the tempeh making. These actions will prevent the contamination from the natto bacillus entering the tempeh.\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eThe tempeh is too soft. It could stick to my teeth making it prone to toothache.\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n When boiling the beans, be sure to check the softness condition of soybeans with your fingers. \u003cbr\u003e\u003cbr\u003eIf the tempeh is too soft, it can be because it is boiled too long. If you boil it too much, the delicious bite of tempeh will disappear. \u003cbr\u003e\u003cbr\u003eThe normal tempeh has a little bit firm texture from the soybeans. Let's make sure that you boil it in low heat for about 30-60 minutes. The ideal condition for the boiled soybeans are soft, but still not easy to break if you squeezed it with fingers.\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \u003csection\u003e\n \u003cdiv id=\"productDetail\"\u003e\n \u003cdiv class=\"pd_tbl\"\u003e\n \u003ctable class=\"table\"\u003e\n \u003cthead class=\"thead\"\u003e\n \u003ctr\u003e\n \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n \u003c\/tr\u003e\n \u003c\/thead\u003e\n \u003ctbody class=\"tbody\"\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n \u003ctd\u003eTempeh Starter (Ragi Tempeh)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n \u003ctd\u003e20g\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eRaw Ingredient\u003c\/th\u003e\n \u003ctd\u003eTempeh Bascillus (From Glutinous Rice)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eCountry of Origin\u003c\/th\u003e\n \u003ctd\u003eIndonesia (Manufactured by Aneka Fermentasi Indonesia)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n \u003ctd\u003eKeep in a cool dry place. Keep away from sunlight. After opening, keep in an airtight container and refrigerate.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n \u003ctd\u003e6 months from production date\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0029_01_en.jpg\" alt=\"Tempeh starter\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/div\u003e\n\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13015893639233,"sku":"71989071","price":834.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/281b60275fb4729588c60b94555e5ee8.jpg?v=1630480805"},{"product_id":"tempe_002","title":"Tempeh Starter 100 gram (for 50 kg Tempeh) - The High Quality Ragi Tempe from Indonesia","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n \u003csection\u003e\n \u003ch2\u003eHigh Quality Ragi Tempe from Indonesia\u003c\/h2\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0004_en.JPG\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n This is an authentic high quality tempeh starter made from non-GMO, allergen-free, rice flour. Use this starter to make delicious tempeh at home. Just by using a little amount, you can get the desired fermentation for your tempeh. (100g tempeh starter can make up to 50kg tempeh). \u003cbr\u003e\u003cbr\u003eEnjoy freshly made tempeh and get the best health benefits from the tasty superfood. \u003cbr\u003e\u003cbr\u003eThis product is produced by Aneka Fermentasi Indonesia.\n \u003c\/p\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003eWhat Is Tempeh?\u003c\/h2\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tempeh_05.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Tempeh is a fermented soybean product that native to Central Java Province, Indonesia. Like tofu, tempeh is made from soybeans. But tempeh is made by using the whole soybeans, so it has the complete or even greater nutrients. \u003cbr\u003e\u003cbr\u003eThe nutrients contained in tempeh are proteins, minerals, vitamin B, glucoses, and many others. Sometimes it is said that the amount of protein contained in soybeans can be compared to animal proteins. No wonder, many people substitute their meat intake with tempeh. \n \u003c\/p\u003e\n \u003cbr\u003e\u003cbr\u003e\n \u003ca href=\"https:\/\/thejapanstore.us\/tempeh\/what-is-tempeh\/\" target=\"_blank\" class=\"bc_link\"\u003e\n \u003cdiv class=\"bc_inner\"\u003e\n \u003cspan class=\"bc_cap\"\u003eRead More About Tempeh\u003c\/span\u003e\n \u003cdiv class=\"bc_img\"\u003e\n \u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2018\/11\/tempeh_00.jpg\" alt=\"what is tempeh\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"bc_body\"\u003e\n \u003cdiv class=\"bc_title\"\u003eAll About Tempeh: The Fermented Soybeans And Vegan’s Superfood\u003c\/div\u003e\n \u003cspan class=\"bc_exc\"\u003eHave you ever heard about tempeh? \u003cbr\u003e\u003cbr\u003eIn this article, we will tell you all about tempeh, and why is it really important for your health. Once you know about tempeh and its benefits, please try to consume it by all means!\u003c\/span\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/a\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003eIs Tempeh Good for Your Health?\u003c\/h2\u003e\n \u003cp\u003e\n Yes! Tempeh is known to have many health benefits.\u003cbr\u003e\u003cbr\u003eThere are lots of study saying that tempeh contains lots of nutrients, so it is good for your health. Some studies also show that tempeh nutrients are more easily digested, absorbed, and utilized by the body compared to those in soybeans due to the fermentation process. \u003cbr\u003e\u003cbr\u003eOne serving of tempeh (100 grams) provides around 200 calories, around 20 grams of protein, around 10 grams of carbohydrates, around 60 grams of water, and more other good substance for your body such as plant fiber, Vitamin B, antioxidant, etc. \u003cbr\u003e\u003cbr\u003eTempeh is said to be one of the low-calorie food with a high-fiber, so it is also good to consume during diet or just to maintain health in general.\n \u003c\/p\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003eHow To Make Tempeh At Home\u003c\/h2\u003e\n \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/VfXXfCBgkC8\" alt=\"Steak sauce\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n \u003cp\u003e*Turn on English CC for subtitles\u003c\/p\u003e\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e1. Rinse The Soybeans\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_01.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003ePut the soybeans into a bowl. Rinse the beans well without breaking the skin. Make sure to rinse well and get rid of the dirt. The dirt on the skin contains a lot of bacteria that would make it difficult to make good tempeh.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e2. Soak The Beans Into Water with White Vinegar\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_02.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Soak the soybeans with water about 4 times the soybean weight (for example, 2 liters of water if you're using 500 grams of soybeans). The dry soybeans will absorb water and weights about 2.2 times heavier and the volume becomes more than 2.6 times its original volume.\u003cbr\u003e\u003cbr\u003eWhen the water temperature reaches 20℃ or more, microorganism will grow in immersion water. To prevent the increase of unwanted microorganisms, add a little white vinegar to the water. Add about 50 ml for every litre of water. So if you are using 2 litres of water, please add about 100 ml of white vinegar.\n \u003c\/p\u003e\n \u003cdiv class=\"frame_bg\"\u003e\n \u003cp\u003eThe soaking time for the soybeans: \u003cbr\u003e・25 hours in winter (Water temperature about 0-5℃)\u003cbr\u003e・15 hours in Spring\/Autumn (Water temperature 10-15℃)\u003cbr\u003e・6 hours in Summer (Water temperature 20-25℃)\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e3. Peel Off The Soybean's Skin\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_03.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003eIf there is a thin skin on the soybean, there is a high possibility that the fermentation process will not work well. So let's peel all the soybean's skin. Rub the beans gently and peel off the skin. This process takes roughly about an hour.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e4. Simmer The Beans\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_04.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Put the peeled soybeans into a pot, add water and vinegar (1 litre of water with 50 ml vinegar, or 2 litres of water with 100 ml vinegar). \u003cbr\u003e\u003cbr\u003eBoil the beans with low heat for about 30 minutes to 60 minutes. \u003cbr\u003e\u003cbr\u003eTo see if the soybean is done boiling, the soybean should be a little bit hard but not too mushy. It should be a little difficult to squeeze with your fingers. This process is only to make the beans cooked, but not overly cooked.\n \u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e5. Drain The Beans\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_05.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Drain the soybeans and let it cool down. Shake the drainer slowly to fasten the cooling process. Let the temperature drop until it reaches about 40℃. \u003cbr\u003e\u003cbr\u003eLet's drain all the water thoroughly. It will help the fermentation process.\n \u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e6. Add The Tempeh Starter to The Soybeans\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_06.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Add 1 to 10 grams of tempeh starter per 200 grams of cooked soybeans. \u003cbr\u003e\u003cbr\u003eBecause it is difficult to mix the tempeh starter evenly to every beans, add some flour (can be corn starch, rice flour, hattaiko, or others) to the tempeh starter. For example, if you put 1 gram of tempeh starter, please add 10 grams of your preferred flour into it. Mix the tempeh starter mixture well. \u003cbr\u003e\u003cbr\u003ePut the cooled soybeans into a big plastic bag then add the tempeh starter mixture, shake the bag well so the tempeh starter will spread evenly.\n \u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e7. Move it To Ziplock Bag\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_07.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Opened some small hole in the bag with toothpick for air ventilation beforehand. \u003cbr\u003e\u003cbr\u003eTempeh starter will produce carbon dioxide at the fermentation process. So these air holes are necessary to let the carbon dioxide escape and take some oxygen in. Make the hole at in every 3 cm square. \u003cbr\u003e\u003cbr\u003eAfter finishing the holes, put the soybeans soaked with tempeh starter to the bag. Lightly press the bag to make it flat and even.\n \u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e8. The Fermentation Process\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_08.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Let the soybeans that has been mixed with tempeh starter ferment for about 20-24 hours or until there are many white mycelium covering the soybeans. The most suitable temperature for fermentation is about 32℃. It is useful to have a warm incubator such as fermentor device, food warmer, rice cooker, etc. \u003cbr\u003e\u003cbr\u003eNormally, the white mycelium will be visible in about 16 hours. The white mycelium will cover the surface of soybean and make a solid block shape. The tempeh will be complete when it solidifies.\n \u003c\/p\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_09.jpg\" alt=\"Tempe starter\"\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003ch2\u003eHow To Store Tempeh\u003c\/h2\u003e\n \u003cp\u003e\n After the fermentation process is finished, you can store the finished tempeh in refrigerator for another 48 hours. \u003cbr\u003e\u003cbr\u003eRefrigerator will stop the fermentation process and prevent the tempeh to expire quickly. If you continue to store it at room temperature, you must cook it maximum in the next 24 hours for best taste.\n \u003c\/p\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003cdiv itemscope=\"\" itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n \n \u003ch3\u003eFrequently Asked Question About Tempeh Making\u003c\/h3\u003e\n\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eIs it okay to put too much of tempeh starter to the soybeans?\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n There's no problem to put a little bit more tempeh starter. \u003cbr\u003e\u003cbr\u003eThe amount of the tempeh starter needed for 1 kg cooked soybeans (500 grams dried soybeans) is 1 gram tempeh starter. However, it is difficult to make the fixed amount of tempeh starter for each soybeans. So it would be better if you increase the flour, not the tempeh starter. (mix 9 grams of flour to 1 gram of tempeh starter).\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eI left the tempeh at room temperature, and the color becomes darker (brown to blackish).\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n Please be sure to save the finished tempeh in the refrigerator for leng term preservation (max 48 hours after the competion of fermentation process). \u003cbr\u003e\u003cbr\u003eThe Rhizopus spp. in the tempeh starter is still alive even after the completion of the fermentation process. So if you leave it at room temperature, the fermentation process will continue and later it can change the color of the tempeh into brown to blackish color. \u003cbr\u003e\u003cbr\u003eYou may still eat it if the tempeh doesn't have an odd smell or taste. However, after the continuation of the fermentation process, the taste will drops. An astringent taste also tends to come out. So let's not eat it when it has some strong odor which resembles the odor of strong ammonia or alcohol.\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eCan I still make it without pulling off the soybean's skin?\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n Hyphae are harder to grow in the unpeeled soybeans. \u003cbr\u003e\u003cbr\u003eIf you make tempeh with unpeeled soybeans, the fermentation process won't go well. With the skin, the finished tempeh can be too fragile. Even if you touch it with little force, the hyphae on the beans and skin are easy to tear apart. Therefore, it is not recommended to leave the beans unpeeled if you want to make good tempeh.\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eThe tempeh smells like natto, it also has threads as we found in natto. Is it okay?\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n There is a possibility that there is contamination from the natto bacillus at the fermentation process. \u003cbr\u003e\u003cbr\u003eNatto bacillus is not only in the natto starter powder, but it can also be in our environments such as soil and the atmosphere where it is possible for natto bacillus to grow. We need to clean up the working environment and working tools, boil and sterilize them before begin making tempeh. \u003cbr\u003e\u003cbr\u003ePlease do not touch or eat natto in the middle of the tempeh making. You also need to wash your hands and make sure it’s clean during the tempeh making. These actions will prevent the contamination from the natto bacillus entering the tempeh.\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eThe tempeh is too soft. It could stick to my teeth making it prone to toothache.\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n When boiling the beans, be sure to check the softness condition of soybeans with your fingers. \u003cbr\u003e\u003cbr\u003eIf the tempeh is too soft, it can be because it is boiled too long. If you boil it too much, the delicious bite of tempeh will disappear. \u003cbr\u003e\u003cbr\u003eThe normal tempeh has a little bit firm texture from the soybeans. Let's make sure that you boil it in low heat for about 30-60 minutes. The ideal condition for the boiled soybeans are soft, but still not easy to break if you squeezed it with fingers.\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \u003csection\u003e\n \u003cdiv id=\"productDetail\"\u003e\n \u003cdiv class=\"pd_tbl\"\u003e\n \u003ctable class=\"table\"\u003e\n \u003cthead class=\"thead\"\u003e\n \u003ctr\u003e\n \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n \u003c\/tr\u003e\n \u003c\/thead\u003e\n \u003ctbody class=\"tbody\"\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n \u003ctd\u003eTempeh Starter (Ragi Tempeh)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n \u003ctd\u003e100g\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eRaw Ingredient\u003c\/th\u003e\n \u003ctd\u003eTempeh Bascillus (From Glutinous Rice)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eCountry of Origin\u003c\/th\u003e\n \u003ctd\u003eIndonesia (Manufactured by Aneka Fermentasi Indonesia)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n \u003ctd\u003eKeep in a cool dry place. Keep away from sunlight. After opening, keep in an airtight container and refrigerate.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n \u003ctd\u003e6 months from production date\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0029b_01_en.jpg\" alt=\"Tempeh starter\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/div\u003e\n\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13015893770305,"sku":"87766644","price":3218.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/98d5aaabb9a8065e97accb5ad4b44774.jpg?v=1630480806"},{"product_id":"tempe_003","title":"Tempeh Starter 25g (for 12.5 kg Tempeh) [5 pcs Set] - Product From \"Akita Konno\" Store, Akita Prefecture","description":"\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eAbout Tempeh Starter 25g (for 12.5 kg Tempeh) [5 pcs Set] - Product From \"Akita Konno\" Store\u003c\/h2\u003e\n\u003cp\u003eThis is the tempeh starter made in Japan by the well-establish fungus manufacturer, \"Akita Konno\" Store.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tempeh_01.jpg\" alt=\"tempeh\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eTempeh is a healthy food from Indonesia that is made with the protein of soybean. Tempeh, which is commonly eaten in Southeast Asia, especially Indonesia, has become a hot topic as a healthy food in the Japanese food industry.\u003c\/p\u003e\n\u003cp\u003eIn Indonesia, freshly boiled soybeans with a little bit of tempeh starter wrapped in banana leaves then naturally fermented at 27 to 30°C, resulting in edible tempeh in the next few hours. However, in Japan, industrially clean tempeh produced by inoculating the strains that were selected from bacteriologically pure cultures.\u003c\/p\u003e\n\u003cp\u003eThis starter is aseptically cultivated and supplied by the strain recommended by the Akita Konno Store cooperation with The Japan's Ministry of Agriculture, Forestry, and Fisheries. The recommended strain passed the safety point from both sides according to The Food Research Institute. Therefore stable tempeh starter can be produced.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/all-about-tempeh\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/c5671dfee106fbc58336e380f201fc8f_300x.jpg?v=1543283613\" width=\"100%\" alt=\"tempeh_article\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eAll About Tempeh: The Fermented Soybeans And Vegan's Superfood\u003c\/span\u003e\u003cbr\u003eTempeh is a fermented soybean product that native to Central Java Province, Indonesia. Lately, world has put tempeh as a hot topic for a healthy food. In this article, we will tell you all about tempeh, and why is it really important for your health. Once you know about tempeh and its benefits, please try to consume it by all means!\u003cbr\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/all-about-tempeh\"\u003eClick here to read more\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Value of Soybean Tempeh as a Healthy Food\u003c\/h2\u003e\n\u003cp\u003e● The Vitamin B in soybeans increases through tempeh's fermentation process.\u003cbr\u003e● It emulsifies and removes cholesterol and other fatty acids accumulated in the circulatory system.\u003cbr\u003e● Has a low calorie compared to animal protein. (201Kcal\/100g)\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eTempe's Role in Preventing Lifestyle-Related Diseases\u003c\/h2\u003e\n\u003cp\u003e\"Tempeh\" is a traditional fermented soybean food that has been eaten in Indonesia for more than 500 years. It is made by boiling cleaned soybeans and fermenting them with tempeh starter (Rhizopus oligosporus).\u003c\/p\u003e\n\u003cp\u003eThe surface of tempeh covered with white mycelium. It also called as the soybean's camembert cheese because of its similar texture.\u003c\/p\u003e\n\u003cp\u003eLike cheese and natto, tempeh has a faint sweetness and uniqueness. So it can be used for various dishes such as Japanese, Western, Chinese, etc.\u003c\/p\u003e\n\u003cp\u003eTempeh is highly functional to lower blood cholesterol and blood pressure, prevent myocardial infarction (arteriosclerosis) and arteriosclerosis, have antioxidant effects, and alleviate symptoms of osteoporosis and menopause. The consumption of tempeh has spread in the United States, when unhealthy lifestyles could cause diseases, as an alternative food to meat for 20 years.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow to Make Tempeh\u003c\/h2\u003e\n\u003cbr\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe width=\"610\" height=\"343\" src=\"https:\/\/www.youtube.com\/embed\/VfXXfCBgkC8\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eWe have the article for the recipe \"How to Make Tempeh\" (with instruction and video). Please check it out and make your own tempeh at home!\u003c\/p\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/homemade-tempeh\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/92854d45da94f928e98645b69336ea9a_300x.jpg?v=1543370122\" width=\"100%\" alt=\"how_to_make_tempeh\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Make Homemade Tempeh\u003c\/span\u003e\u003cbr\u003eThis recipe is a summary by Kawashima The Japanstore under the advice of the fermented food manufacturer. Please enjoy to make homemade tempeh with your own preference in the most suitable atmosphere for you.\u003cbr\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/homemade-tempeh\"\u003eClick here to read more\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e25g x 5pcs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eManufacturer\u003c\/th\u003e\n\u003ctd\u003eAkita Konno Store, Akita Prefecture, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tempeh-starter-akita-konno-25g_en.jpg\" alt=\"tempeh_starter_akita_konno\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"秋田今野商店","offers":[{"title":"Default Title","offer_id":13015893901377,"sku":"68381023-5set","price":17500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/feature_-tempeh-starter-akita-konno-25g.jpg?v=1630480806"},{"product_id":"lactic-acid_enzyme_005","title":"Ueda's Natural Fermented Lactic Acid Bacteria 60g (1g x 60 packets)","description":"\u003cdiv id=\"tempB\"\u003e\n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eWhat is Ueda's Natural Fermented Lactic Acid Bacteria?\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745h.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eThis lactic acid bacteria powder is made from \u003cb\u003e100% pesticide-free Sasanishiki rice\u003c\/b\u003e, naturally fermented to suit the Japanese gut. Only the finest rice and carefully controlled cultivation environments are used, allowing the bacteria to thrive.\u003c\/p\u003e\n \u003cp\u003eOur unique method “supports the bacteria,” producing a healthy gut-friendly powder that helps your body:\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eFully digest food\u003c\/li\u003e\n \u003cli\u003eAbsorb nutrients efficiently\u003c\/li\u003e\n \u003cli\u003eEliminate waste smoothly\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003eThe powder is \u003cb\u003elight and fluffy, like fresh snow,\u003c\/b\u003e with a soft lactic taste free from strong odors or flavors. Children and adults alike enjoy its mild, natural taste, making it easy to incorporate into your daily routine.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745r.png\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eMade using only the finest \u003cb\u003erice, koji, and water,\u003c\/b\u003e this lactic acid bacteria and yeast are naturally fermented for a long period under strict low-temperature conditions. The live bacteria and yeast are then freeze-dried to preserve their activity.\u003c\/p\u003e\n \u003cp\u003eHow to enjoy: Start by taking the powder as-is. The bacteria and yeast dissolve smoothly in your gut and begin working immediately, supporting your digestive health and overall vitality.\u003c\/p\u003e\n \u003cp\u003eEnhance your everyday wellness with Ueda Family Naturally Fermented Lactic Acid Bacteria.\u003c\/p\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXcustomerVoice\"\u003e\n \u003cdiv class=\"customer_voice\"\u003e\n \u003ch3\u003eCustomer Testimonials\u003c\/h3\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eGentle on the body\u003c\/b\u003e\u003cbr\u003e\n “I have chemical sensitivities and even react to vinyl covering rice, but this powder goes down easily without any issues.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eImproved skin and digestion\u003c\/b\u003e\u003cbr\u003e\n “I’ve suffered from constipation for decades. After about a week of using this, my digestion improved and my skin felt great.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eReduced cold sensitivity\u003c\/b\u003e\u003cbr\u003e\n “My blood circulation improved, and my severe cold sensitivity seems better than before. Even my hair feels thicker.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eBetter bowel movement at a care facility\u003c\/b\u003e\u003cbr\u003e\n “We use this to make amazake (sweet sake) for residents at care facility. It improved digestion and reduced nighttime assistance, which is a huge help for the staff.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eVersatile flavor for cooking\u003c\/b\u003e\u003cbr\u003e\n “I use it for soy milk yogurt. Adding it to miso soup doesn’t affect the taste, so it’s easy to use in many dishes.” — Female, 40s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eEnhanced digestion and baking\u003c\/b\u003e\u003cbr\u003e\n “Three packets a day really improved my digestion. When used to make bread, it makes the crust crispy, the inside is chewy, and it’s naturally sweet without sugar.” — Female, 50s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eDelicious and mild\u003c\/b\u003e\u003cbr\u003e\n “It has a subtle sake lees flavor and mild sweetness. Very easy and enjoyable to eat—it tastes like rice.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eSupports medication tolerance\u003c\/b\u003e\u003cbr\u003e\n “I have a chronic intestinal condition, and taking this powder helps reduce medication side effects.” — Female, 40s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eAbsorbs easily into the body\u003c\/b\u003e\u003cbr\u003e\n “It feels like it just melts into my body. I feel it works better for me than dairy-based lactic acid bacteria products.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eHow to Enjoy\u003c\/h2\u003e\n \u003ch3\u003eDirectly: Take the powder as-is.\u003c\/h3\u003e\n \u003cp\u003eTake the powder as-is. It has a clean, mild lactic taste that’s enjoyable daily.\u003c\/p\u003e\n \u003cp\u003e\u003cb\u003eSuggested daily intake:\u003c\/b\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eChildren (elementary age or younger): 1 packet per day\u003c\/li\u003e\n \u003cli\u003eAdults: 1–3 packets per day, ideally after meals\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745m.jpg\" alt=\"Ude Lactic Acid Bacteria How to Enjoy\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eWith rice as furikake\u003c\/h3\u003e\n \u003cp\u003eMix with your favorite toppings (e.g., dried small fish, ume plum, seaweed, sesame seeds) to support digestion and enhance flavor.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745c.jpg\" alt=\"Ude Lactic Acid Bacteria furikake\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eIn miso soup\u003c\/h3\u003e\n \u003cp\u003eAdd to live miso to boost lactic acid bacteria content.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745d.jpg\" alt=\"Ude Lactic Acid Bacteria miso soup\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eIn smoothies\u003c\/h3\u003e\n \u003cp\u003eMakes smoothies easy to drink without added sugar, helping your body absorb antioxidants from fruits and vegetables.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745n.jpg\" alt=\"Ude Lactic Acid Bacteria smoothies\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eFor quick pickles\u003c\/h3\u003e\n \u003cp\u003eMix with salt and lightly knead into vegetables, refrigerate briefly for a refined lactic acid flavor.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745o.jpg\" alt=\"Ude Lactic Acid Bacteria pickles\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eIn egg dishes\u003c\/h3\u003e\n \u003cp\u003eMix into eggs before cooking. Creates fluffy, light texture and a subtle buttery flavor, even with plant oils.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745p.jpg\" alt=\"Ude Lactic Acid Bacteria egg dishes\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eIn a nukadoko (rice bran pickling bed)\u003c\/h3\u003e\n \u003cp\u003eAdd 1 packet to your nukadoko. Reduces odors and creates pickle-like flavor.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745q.jpg\" alt=\"Ude Lactic Acid Bacteria nukadoko\"\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \u003csection id=\"INDEXrecipe\"\u003e\n \u003ch2\u003eLactic Acid in Soy Milk Yogurt Recipe\u003c\/h2\u003e\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eLactic Acid in Soy Milk Yogurt Recipe\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745_soy.jpg\" alt=\"Ude Lactic Acid Bacteria soy milk\"\u003e\n \u003c\/div\u003e\n \u003ch4\u003eIngredients:\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003eUnsweetened soy milk 350ml\u003c\/li\u003e\n \u003cli\u003e1 packet of naturally fermented lactic acid bacteria\u003c\/li\u003e\n \u003cli\u003eScrew-cap jar (450ml)\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eSteps:\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003eMix bacteria powder and 1 tsp water in sterilized jar.\u003c\/li\u003e\n \u003cli\u003eAdd soy milk and mix well. Seal tightly.\u003c\/li\u003e\n \u003cli\u003eRefrigerate (vegetable compartment, 7–10°C).\u003c\/li\u003e\n \u003cli\u003eAfter 3–4 days, a slight thickening will appear. Shake the jar to mix.\u003c\/li\u003e\n \u003cli\u003eWhen it starts to set softly, it’s ready to eat.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003cp\u003eNote: Store in the fridge and consume promptly. Fermentation time may vary depending on soy milk and temperature.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eThe Charm of Ueda Family’s Naturally Fermented Lactic Acid Bacteria\u003c\/h2\u003e\n \u003cp\u003eFor over 10 years, the Ueda family has welcomed more than 10,000 students to their courses on natural fermentation.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745zb.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eAmong them, many people struggle with digestive issues or poor gut health. Improving the gut microbiome has attracted attention as cutting-edge medicine for modern ailments such as allergies, obesity, diabetes, cancer, and depression.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745zc.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eWhy Are Naturally Fermented Lactic Acid Bacteria Good for the Gut?\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745x.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n \u003c\/div\u003e\n \u003cp\u003ePlant-based lactic acid bacteria have supported the health of Japanese people for centuries.\u003cbr\u003e\u003cbr\u003e\n Ueda Family’s naturally fermented lactic acid bacteria are made using the finest rice (completely pesticide-free Sasanishiki) and koji (wild, naturally occurring koji from the brewery, with no starter cultures added), and only water, under strict low-temperature conditions, for long-term natural fermentation.\u003cbr\u003e\u003cbr\u003e\n By growing in low temperatures, unwanted bacteria find it difficult to survive, allowing wild bacteria that endure these harsh conditions to thrive together. This method produces colonies where lactic acid bacteria and yeast coexist (lactic cocci, multi-polar budding yeast, extracellular polysaccharides).\u003cbr\u003e\u003cbr\u003e\n These colonies represent the form of lactic acid bacteria best suited for the Japanese gut.\u003cbr\u003e\u003cbr\u003e\n Through years of research, the Ueda family has succeeded in stabilizing natural fermentation by controlling unwanted bacteria through natural selection (patent pending).\u003cbr\u003e\u003cbr\u003e\n The live lactic acid bacteria colonies (symbiotic communities) are then freeze-dried to create Ueda Family’s Naturally Fermented Lactic Acid Bacteria.\u003c\/p\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eManufacturing Process of Ueda Family’s Naturally Fermented Lactic Acid Bacteria\u003c\/h2\u003e\n \u003cp\u003eUeda Family’s “Naturally Fermented Lactic Acid Bacteria” is produced using a method that works in harmony with nature’s bacteria.\u003cbr\u003e\n Prepared by the Ueda family at the COBO Lab. Yokohama, the fermentation process is conducted naturally:\u003c\/p\u003e\n \u003cp\u003e・100% pesticide-free Sasanishiki from Yamagata and naturally cultivated brown rice koji are prepared.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745x.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・The steaming of the rice is carefully monitored, as it affects the growth balance of the bacteria. Multiple checks ensure the rice is evenly cooked.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745j.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・The cooled steamed rice is combined with brown rice koji and water, then placed in bottles.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745k.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・In a specially designed refrigerated room at the Natural Fermented Food Research Institute, natural fermentation continues for over 30 days. Unwanted bacteria are eliminated, and low-temperature-resistant lactic acid bacteria are cultivated. A clean environment with minimal mold and chemical interference is essential for bacterial growth.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745l.jpg\" alt=\"Ude Lactic Acid manufacturing\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・The condition of the bacteria is monitored daily through tasting. Even a slight imbalance can reduce quality or pose a risk, so careful attention to the bacteria is critical.\u003cbr\u003e\u003cbr\u003e\n ・Once the lactic acid bacteria and yeast colonies are complete, they are filtered. This method causes less stress to the bacteria compared to hand-straining.\u003cbr\u003e\u003cbr\u003e\n ・The bacteria are then frozen using a proprietary method to minimize stress.\u003cbr\u003e\u003cbr\u003e\n ・The frozen bacteria are sent to a contracted company for freeze-drying. This meticulous, time-intensive process ensures minimal strain on the bacteria.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745h_2.jpg\" alt=\"Ude Lactic Acid powder\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・No dextrin, oligosaccharides, or other additives are used, making this a completely additive-free product, made only from rice and rice koji.\u003cbr\u003e\u003cbr\u003e\n ・After pulverizing and packaging, the product is ready for shipment.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745b.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e“Naturally Fermented Lactic Acid Bacteria” reaches your hands, remaining delicious and effective for up to two years if stored away from high heat and humidity.\u003c\/p\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eStability of Natural Fermentation\u003c\/h2\u003e\n \u003cp\u003eNatural fermentation means \u003cb\u003eno acids or yeasts are added.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n Vegetables, grains, and beans are prepared in cold seasons, relying on the natural microbial environment of the ingredients and surroundings. A natural selection process is essential.\u003cbr\u003e\u003cbr\u003e\n First, low-temperature-tolerant lactic acid bacteria grow, suppressing unwanted bacteria. Next, yeasts proliferate, producing amino acids and alcohol, followed by acetic acid bacteria, creating the natural fermentation process.\u003cbr\u003e\u003cbr\u003e\n Modern sterilization methods have made natural fermentation difficult. Without sterilization, unwanted bacteria can pose risks, leading to the belief that natural fermentation is unstable and lacks reproducibility.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745u.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eAt COBO Ueda Family, they discovered the key bacterial flora that allows natural fermentation to be reproducible and stable, creating a diverse lactic acid bacteria community nurtured from Japanese rice.\u003cbr\u003e\u003cbr\u003e\n Patent pending: Naturally Fermented Lactic Acid Bacteria 2014-088640\u003c\/p\u003e \n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745e.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eAbout COBO Ueda Family\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745g.png\" alt=\"cobo\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eThe COBO Ueda Family has studied natural fermentation using fruits, vegetables, grains, and legumes native to Japan.\u003cbr\u003e\u003cbr\u003e\n From this experience, they found that rice allows for the longest and most complex natural fermentation, creating diverse flavors and tastes from a single ingredient. It reinforces the essential role rice has played in Japanese health and diet.\u003cbr\u003e\u003cbr\u003e\n With the establishment of the “Natural Fermentation System” and patent applications, they aimed to make this lactic acid bacteria and yeast accessible to those seeking it, integrating it into daily life and meals.\u003cbr\u003e\u003cbr\u003e\n In 2011, they met Mr. Katayama of Katayama Honten, a revolutionary in the fermentation world. He created the “Rice Gurt” market (not alcohol-based). This collaboration allowed the debut of Ueda Family’s live Mygurt freeze-dried powder, a completely additive-free naturally fermented product, still receiving acclaim today.\u003cbr\u003e\u003cbr\u003e\n In April 2005, to improve bacterial quality further, the COBO Lab. Yokohama was established, providing the optimal refrigerated and frozen environment for bacteria. Here, the “method in harmony with bacteria” could be fully realized.\u003cbr\u003e\u003cbr\u003e\n COBO Lab. Yokohama’s naturally fermented lactic acid bacteria feature stronger bacteria that suppress unwanted microbes, evolving into a superior health food, with flavor improving daily.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745y.png\" alt=\"Ude Lactic Acid cobo\"\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXproductDetail\"\u003e\n \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n \u003cdiv id=\"productDetail\"\u003e\n \u003cdiv class=\"pd_tbl\"\u003e\n \u003ctable class=\"table\"\u003e\n \u003cthead class=\"thead\"\u003e\n \u003ctr\u003e\n \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n \u003c\/tr\u003e\n \u003c\/thead\u003e\n \u003ctbody class=\"tbody\"\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003ePesticide-free Sasanishiki rice (Yamagata), naturally cultivated brown rice koji\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n \u003ctd\u003e60g (1g × 60 packets)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n \u003ctd\u003eAvoid direct sunlight, high heat, and humidity; store below 25°C\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eManufacturer\u003c\/th\u003e\n \u003ctd\u003eCOBO Co., Ltd.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0771_01.jpg\" alt=\"TOP画像\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/div\u003e\n","brand":"ウエダ家","offers":[{"title":"Default Title","offer_id":13090936979521,"sku":"91716598","price":7214.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/91716598.jpg?v=1553750814"},{"product_id":"lactic-acid_enzyme_006","title":"Ueda's Natural Fermented Lactic Acid Bacteria 100g","description":"\u003cdiv id=\"tempB\"\u003e\n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eWhat is Ueda's Natural Fermented Lactic Acid Bacteria?\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745h.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eThis lactic acid bacteria powder is made from \u003cb\u003e100% pesticide-free Sasanishiki rice\u003c\/b\u003e, naturally fermented to suit the Japanese gut. Only the finest rice and carefully controlled cultivation environments are used, allowing the bacteria to thrive.\u003c\/p\u003e\n \u003cp\u003eOur unique method “supports the bacteria,” producing a healthy gut-friendly powder that helps your body:\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eFully digest food\u003c\/li\u003e\n \u003cli\u003eAbsorb nutrients efficiently\u003c\/li\u003e\n \u003cli\u003eEliminate waste smoothly\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003eThe powder is \u003cb\u003elight and fluffy, like fresh snow,\u003c\/b\u003e with a soft lactic taste free from strong odors or flavors. Children and adults alike enjoy its mild, natural taste, making it easy to incorporate into your daily routine.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745r.png\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eMade using only the finest \u003cb\u003erice, koji, and water,\u003c\/b\u003e this lactic acid bacteria and yeast are naturally fermented for a long period under strict low-temperature conditions. The live bacteria and yeast are then freeze-dried to preserve their activity.\u003c\/p\u003e\n \u003cp\u003eHow to enjoy: Start by taking the powder as-is. The bacteria and yeast dissolve smoothly in your gut and begin working immediately, supporting your digestive health and overall vitality.\u003c\/p\u003e\n \u003cp\u003eEnhance your everyday wellness with Ueda Family Naturally Fermented Lactic Acid Bacteria.\u003c\/p\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXcustomerVoice\"\u003e\n \u003cdiv class=\"customer_voice\"\u003e\n \u003ch3\u003eCustomer Testimonials\u003c\/h3\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eGentle on the body\u003c\/b\u003e\u003cbr\u003e\n “I have chemical sensitivities and even react to vinyl covering rice, but this powder goes down easily without any issues.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eImproved skin and digestion\u003c\/b\u003e\u003cbr\u003e\n “I’ve suffered from constipation for decades. After about a week of using this, my digestion improved and my skin felt great.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eReduced cold sensitivity\u003c\/b\u003e\u003cbr\u003e\n “My blood circulation improved, and my severe cold sensitivity seems better than before. Even my hair feels thicker.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eBetter bowel movement at a care facility\u003c\/b\u003e\u003cbr\u003e\n “We use this to make amazake (sweet sake) for residents at care facility. It improved digestion and reduced nighttime assistance, which is a huge help for the staff.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eVersatile flavor for cooking\u003c\/b\u003e\u003cbr\u003e\n “I use it for soy milk yogurt. Adding it to miso soup doesn’t affect the taste, so it’s easy to use in many dishes.” — Female, 40s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eEnhanced digestion and baking\u003c\/b\u003e\u003cbr\u003e\n “Three packets a day really improved my digestion. When used to make bread, it makes the crust crispy, the inside is chewy, and it’s naturally sweet without sugar.” — Female, 50s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eDelicious and mild\u003c\/b\u003e\u003cbr\u003e\n “It has a subtle sake lees flavor and mild sweetness. Very easy and enjoyable to eat—it tastes like rice.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eSupports medication tolerance\u003c\/b\u003e\u003cbr\u003e\n “I have a chronic intestinal condition, and taking this powder helps reduce medication side effects.” — Female, 40s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eAbsorbs easily into the body\u003c\/b\u003e\u003cbr\u003e\n “It feels like it just melts into my body. I feel it works better for me than dairy-based lactic acid bacteria products.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eHow to Enjoy\u003c\/h2\u003e\n \u003ch3\u003eDirectly: Take the powder as-is.\u003c\/h3\u003e\n \u003cp\u003eTake the powder as-is. It has a clean, mild lactic taste that’s enjoyable daily.\u003c\/p\u003e\n \u003cp\u003e\u003cb\u003eSuggested daily intake:\u003c\/b\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eChildren (elementary age or younger): 1 packet (1g) per day\u003c\/li\u003e\n \u003cli\u003eAdults: 1–3 packets (1-3g) per day, ideally after meals\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745m.jpg\" alt=\"Ude Lactic Acid Bacteria How to Enjoy\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eWith rice as furikake\u003c\/h3\u003e\n \u003cp\u003eMix with your favorite toppings (e.g., dried small fish, ume plum, seaweed, sesame seeds) to support digestion and enhance flavor.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745c.jpg\" alt=\"Ude Lactic Acid Bacteria furikake\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eIn miso soup\u003c\/h3\u003e\n \u003cp\u003eAdd to live miso to boost lactic acid bacteria content.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745d.jpg\" alt=\"Ude Lactic Acid Bacteria miso soup\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eIn smoothies\u003c\/h3\u003e\n \u003cp\u003eMakes smoothies easy to drink without added sugar, helping your body absorb antioxidants from fruits and vegetables.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745n.jpg\" alt=\"Ude Lactic Acid Bacteria smoothies\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eFor quick pickles\u003c\/h3\u003e\n \u003cp\u003eMix with salt and lightly knead into vegetables, refrigerate briefly for a refined lactic acid flavor.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745o.jpg\" alt=\"Ude Lactic Acid Bacteria pickles\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eIn egg dishes\u003c\/h3\u003e\n \u003cp\u003eMix into eggs before cooking. Creates fluffy, light texture and a subtle buttery flavor, even with plant oils.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745p.jpg\" alt=\"Ude Lactic Acid Bacteria egg dishes\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eIn a nukadoko (rice bran pickling bed)\u003c\/h3\u003e\n \u003cp\u003eAdd 1 packet to your nukadoko. Reduces odors and creates pickle-like flavor.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745q.jpg\" alt=\"Ude Lactic Acid Bacteria nukadoko\"\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \u003csection id=\"INDEXrecipe\"\u003e\n \u003ch2\u003eLactic Acid in Soy Milk Yogurt Recipe\u003c\/h2\u003e\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eLactic Acid in Soy Milk Yogurt Recipe\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745_soy.jpg\" alt=\"Ude Lactic Acid Bacteria soy milk\"\u003e\n \u003c\/div\u003e\n \u003ch4\u003eIngredients:\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003eUnsweetened soy milk 350ml\u003c\/li\u003e\n \u003cli\u003e1 packet of naturally fermented lactic acid bacteria\u003c\/li\u003e\n \u003cli\u003eScrew-cap jar (450ml)\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eSteps:\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003eMix bacteria powder and 1 tsp water in sterilized jar.\u003c\/li\u003e\n \u003cli\u003eAdd soy milk and mix well. Seal tightly.\u003c\/li\u003e\n \u003cli\u003eRefrigerate (vegetable compartment, 7–10°C).\u003c\/li\u003e\n \u003cli\u003eAfter 3–4 days, a slight thickening will appear. Shake the jar to mix.\u003c\/li\u003e\n \u003cli\u003eWhen it starts to set softly, it’s ready to eat.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003cp\u003eNote: Store in the fridge and consume promptly. Fermentation time may vary depending on soy milk and temperature.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eThe Charm of Ueda Family’s Naturally Fermented Lactic Acid Bacteria\u003c\/h2\u003e\n \u003cp\u003eFor over 10 years, the Ueda family has welcomed more than 10,000 students to their courses on natural fermentation.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745zb.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eAmong them, many people struggle with digestive issues or poor gut health. Improving the gut microbiome has attracted attention as cutting-edge medicine for modern ailments such as allergies, obesity, diabetes, cancer, and depression.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745zc.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eWhy Are Naturally Fermented Lactic Acid Bacteria Good for the Gut?\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745x.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n \u003c\/div\u003e\n \u003cp\u003ePlant-based lactic acid bacteria have supported the health of Japanese people for centuries.\u003cbr\u003e\u003cbr\u003e\n Ueda Family’s naturally fermented lactic acid bacteria are made using the finest rice (completely pesticide-free Sasanishiki) and koji (wild, naturally occurring koji from the brewery, with no starter cultures added), and only water, under strict low-temperature conditions, for long-term natural fermentation.\u003cbr\u003e\u003cbr\u003e\n By growing in low temperatures, unwanted bacteria find it difficult to survive, allowing wild bacteria that endure these harsh conditions to thrive together. This method produces colonies where lactic acid bacteria and yeast coexist (lactic cocci, multi-polar budding yeast, extracellular polysaccharides).\u003cbr\u003e\u003cbr\u003e\n These colonies represent the form of lactic acid bacteria best suited for the Japanese gut.\u003cbr\u003e\u003cbr\u003e\n Through years of research, the Ueda family has succeeded in stabilizing natural fermentation by controlling unwanted bacteria through natural selection (patent pending).\u003cbr\u003e\u003cbr\u003e\n The live lactic acid bacteria colonies (symbiotic communities) are then freeze-dried to create Ueda Family’s Naturally Fermented Lactic Acid Bacteria.\u003c\/p\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eManufacturing Process of Ueda Family’s Naturally Fermented Lactic Acid Bacteria\u003c\/h2\u003e\n \u003cp\u003eUeda Family’s “Naturally Fermented Lactic Acid Bacteria” is produced using a method that works in harmony with nature’s bacteria.\u003cbr\u003e\n Prepared by the Ueda family at the COBO Lab. Yokohama, the fermentation process is conducted naturally:\u003c\/p\u003e\n \u003cp\u003e・100% pesticide-free Sasanishiki from Yamagata and naturally cultivated brown rice koji are prepared.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745x.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・The steaming of the rice is carefully monitored, as it affects the growth balance of the bacteria. Multiple checks ensure the rice is evenly cooked.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745j.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・The cooled steamed rice is combined with brown rice koji and water, then placed in bottles.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745k.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・In a specially designed refrigerated room at the Natural Fermented Food Research Institute, natural fermentation continues for over 30 days. Unwanted bacteria are eliminated, and low-temperature-resistant lactic acid bacteria are cultivated. A clean environment with minimal mold and chemical interference is essential for bacterial growth.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745l.jpg\" alt=\"Ude Lactic Acid manufacturing\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・The condition of the bacteria is monitored daily through tasting. Even a slight imbalance can reduce quality or pose a risk, so careful attention to the bacteria is critical.\u003cbr\u003e\u003cbr\u003e\n ・Once the lactic acid bacteria and yeast colonies are complete, they are filtered. This method causes less stress to the bacteria compared to hand-straining.\u003cbr\u003e\u003cbr\u003e\n ・The bacteria are then frozen using a proprietary method to minimize stress.\u003cbr\u003e\u003cbr\u003e\n ・The frozen bacteria are sent to a contracted company for freeze-drying. This meticulous, time-intensive process ensures minimal strain on the bacteria.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745h_2.jpg\" alt=\"Ude Lactic Acid powder\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・No dextrin, oligosaccharides, or other additives are used, making this a completely additive-free product, made only from rice and rice koji.\u003cbr\u003e\u003cbr\u003e\n ・After pulverizing and packaging, the product is ready for shipment.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745b.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e“Naturally Fermented Lactic Acid Bacteria” reaches your hands, remaining delicious and effective for up to two years if stored away from high heat and humidity.\u003c\/p\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eStability of Natural Fermentation\u003c\/h2\u003e\n \u003cp\u003eNatural fermentation means \u003cb\u003eno acids or yeasts are added.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n Vegetables, grains, and beans are prepared in cold seasons, relying on the natural microbial environment of the ingredients and surroundings. A natural selection process is essential.\u003cbr\u003e\u003cbr\u003e\n First, low-temperature-tolerant lactic acid bacteria grow, suppressing unwanted bacteria. Next, yeasts proliferate, producing amino acids and alcohol, followed by acetic acid bacteria, creating the natural fermentation process.\u003cbr\u003e\u003cbr\u003e\n Modern sterilization methods have made natural fermentation difficult. Without sterilization, unwanted bacteria can pose risks, leading to the belief that natural fermentation is unstable and lacks reproducibility.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745u.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eAt COBO Ueda Family, they discovered the key bacterial flora that allows natural fermentation to be reproducible and stable, creating a diverse lactic acid bacteria community nurtured from Japanese rice.\u003cbr\u003e\u003cbr\u003e\n Patent pending: Naturally Fermented Lactic Acid Bacteria 2014-088640\u003c\/p\u003e \n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745e.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eAbout COBO Ueda Family\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745g.png\" alt=\"cobo\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eThe COBO Ueda Family has studied natural fermentation using fruits, vegetables, grains, and legumes native to Japan.\u003cbr\u003e\u003cbr\u003e\n From this experience, they found that rice allows for the longest and most complex natural fermentation, creating diverse flavors and tastes from a single ingredient. It reinforces the essential role rice has played in Japanese health and diet.\u003cbr\u003e\u003cbr\u003e\n With the establishment of the “Natural Fermentation System” and patent applications, they aimed to make this lactic acid bacteria and yeast accessible to those seeking it, integrating it into daily life and meals.\u003cbr\u003e\u003cbr\u003e\n In 2011, they met Mr. Katayama of Katayama Honten, a revolutionary in the fermentation world. He created the “Rice Gurt” market (not alcohol-based). This collaboration allowed the debut of Ueda Family’s live Mygurt freeze-dried powder, a completely additive-free naturally fermented product, still receiving acclaim today.\u003cbr\u003e\u003cbr\u003e\n In April 2005, to improve bacterial quality further, the COBO Lab. Yokohama was established, providing the optimal refrigerated and frozen environment for bacteria. Here, the “method in harmony with bacteria” could be fully realized.\u003cbr\u003e\u003cbr\u003e\n COBO Lab. Yokohama’s naturally fermented lactic acid bacteria feature stronger bacteria that suppress unwanted microbes, evolving into a superior health food, with flavor improving daily.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745y.png\" alt=\"Ude Lactic Acid cobo\"\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXproductDetail\"\u003e\n \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n \u003cdiv id=\"productDetail\"\u003e\n \u003cdiv class=\"pd_tbl\"\u003e\n \u003ctable class=\"table\"\u003e\n \u003cthead class=\"thead\"\u003e\n \u003ctr\u003e\n \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n \u003c\/tr\u003e\n \u003c\/thead\u003e\n \u003ctbody class=\"tbody\"\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003ePesticide-free Sasanishiki rice (Yamagata), naturally cultivated brown rice koji\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n \u003ctd\u003e100g\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n \u003ctd\u003eAvoid direct sunlight, high heat, and humidity; store below 25°C\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eManufacturer\u003c\/th\u003e\n \u003ctd\u003eCOBO Co., Ltd.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0772_01.jpg\" alt=\"TOP画像\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/div\u003e\n","brand":"ウエダ家","offers":[{"title":"Default Title","offer_id":13090939830337,"sku":"134730894","price":10584.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/92032506.jpg?v=1553751385"},{"product_id":"lactic-acid_enzyme_014","title":"KAWASHIMAYA Organic Lactic Acid Bacteria Powder - Probiotic Supplement Taken from Japanese Fermented Foods (100g)","description":"\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003eEasily Incorporate Plant-based Lactic Acid Bacteria for Better Health\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_p231115.jpg\" alt=\"Would you like to restore your original Japanese intestinal environment?\"\u003e\u003c\/div\u003e\n\u003cp\u003eKawashimaya's Organic Lactic Acid Bacteria Powder is a supplement powder that is perfect for supporting gut health.\u003cbr\u003eBecause the powder almost has no taste and smell, you can easily add it to any drink and food.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eOver 20,000 Packs Sold! \u003cbr\u003eThe \"Organic Gut Health Probiotic Powder\" Has Been Renewed.\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_new_6_en.jpg\" alt=\"Thumbnail\" width=\"870\"\u003e\n\u003cp\u003e\u003cbr\u003eKawashimaya's \"Organic Gut Health Probiotic Powder\" has been developed with the health of our customer in mind, featuring \u003cb class=\"red\"\u003eplant-based probiotics derived from Japanese fermented foods\u003c\/b\u003e and containing up to \u003cb class=\"red\"\u003e30 trillion probiotics per pack\u003c\/b\u003e.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003eAt the same time, we have reviewed unnecessary ingredients and focused on \u003cb class=\"red\"\u003elimiting it to the minimum essential ingredients\u003c\/b\u003e, resulting in a purer product that allows you to feel the natural power of probiotics more directly. Additionally, to make it more affordable for long-term use, we have changed the price of the product.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eWhy Do We Focus on Plant-based Lactic Acid Bacteria?\u003c\/h2\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch3\u003e① Plant-based Lactic Acid Bacteria are Perfect for　People Who Follow Japanese Traditional Diet!\u003c\/h3\u003e\n\u003cp\u003eJapanese people have long been eating fermented foods like pickles and miso as preserved foods. Plant-based lactic acid bacteria refer to \u003cb class=\"red\"\u003ethe lactic acid bacteria that naturally inhabit these fermented foods\u003c\/b\u003e. \u003cbr\u003eLactic acid bacteria are a type of good bacteria that are essential for forming a normal intestinal environment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch3\u003e② A Diverse Range of Lactic Acid Bacteria is Necessary for Intestinal Health\u003c\/h3\u003e\n\u003cp\u003eRecently, it has become clear that the two are not antagonistic but rather that \u003cb class=\"red\"\u003ea balanced intake of plant-based and animal-based lactic acid bacteria\u003c\/b\u003e is very important for maintaining a healthy intestinal environment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eEasily Consume Plant-based Lactic Acid Bacteria with Our Lactic Acid Bacteria Powder\u003c\/h2\u003e\n\u003ch3\u003ePoints\u003c\/h3\u003e\n\u003cp\u003e1. Plant-based lactic acid bacteria are good bacteria essential for the intestinal environment. \u003cbr\u003e2. In the modern day, the intake of plant-based lactic acid bacteria among people is decreasing. \u003cbr\u003e3. Since a diverse range of lactic acid bacteria is necessary for the intestinal environment, it is important to consume both plant-based and animal-based lactic acid bacteria in a balanced manner.\u003c\/p\u003e\n\u003cp\u003eWith the Organic Lactic Acid Bacteria Powder derived from Japanese fermented foods, you can easily supplement plant-based lactic acid bacteria into your life.\u003c\/p\u003e\n\u003cp\u003eJust one teaspoon a day is enough! \u003cbr\u003eThis suplement powder allows you to easily get the plant-based lactic acid bacteria\" that are often lacking in daily meals. \u003cbr\u003eTake about 1 teaspoon (approximately 3g) per day, divided into 1-2 servings. \u003cbr\u003eBecause it's a food product, you can consume it easily at your preferred time and in your preferred way.\u003c\/p\u003e\n\u003cdiv class=\"nutritionist\"\u003e\n\u003ch3\u003eRecommended Points by a Nutritionist\u003c\/h3\u003e\n\u003cdiv class=\"nutritionist_comment\"\u003e\n\u003cp\u003eFor those who are concerned about their intestinal health but are too busy to consume multiple types of fermented foods daily, or for children with many likes and dislikes, or for elderly people with small appetites, it is recommended. It is also good for those who want to consume lactic acid bacteria in a form closer to food rather than supplements. Since it is something you take every day, it is recommended for those who want to incorporate it with peace of mind using organic ingredients without unnecessary additives or chemicals.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"nutritionist_img\"\u003e\n\u003cp\u003eNutritionist\u003cbr\u003eYurie Ando\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2932_21.jpg\" alt=\"Photo of the nutritionist\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003ePlant-based Lactic Acid Bacteria Derived from Carefully Selected Fermented Foods\u003c\/h2\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003cp\u003eOur Lactic Acid Bacteria Powder is made entirely from plant-based lactic acid bacteria derived from traditional Japanese fermented foods. \u003cbr\u003e\u003cbr\u003eAdditionally, it uses a generous amount of finely processed high-quality organic rice koji. \"Rice koji\" contains more than 30 types of enzymes, supporting the function of lactic acid bacteria.\u003c\/p\u003e\n\u003cdiv class=\"full_flex\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_kome.jpg\" alt=\"Rice-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eRice-derived \u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eImproves intestinal and skin condition\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_miso.jpg\" alt=\"Miso-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eMiso-derived\u003cbr\u003eKurahana Lactic Acid Bacteria\u003cbr\u003eBalances immunity\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_sakekasu.jpg\" alt=\"Sake Lees-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eSake Lees-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eReduces allergy symptoms\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_mugi.jpg\" alt=\"Barley-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eBarley-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eKawashimaya's original lactic acid bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_sunkiduke.jpg\" alt=\"Sunkizuke-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eSunkizuke-derived\u003cbr\u003ePlant-based Nano-type Lactic Acid Bacteria\u003cbr\u003eBalances immunity\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_kimoto.jpg\" alt=\"Kimoto-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eSake-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eKawashimaya's original lactic acid bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_sugukiduke.jpg\" alt=\"Sugukizuke-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eSugukizuke-derived\u003cbr\u003eLabre Bacteria\u003cbr\u003eIncreases good bacteria and improves skin condition\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_tsukemono.jpg\" alt=\"Japanese Pickles-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eJapanese Pickles-derived\u003cbr\u003eClavis Lactic Acid Bacteria AOK-L11\u003cbr\u003eSuppresses bad bacteria, supports oral health\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_mukadoko.jpg\" alt=\"Nukadoko-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eNukadoko-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eKawashimaya's original lactic acid bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_GABA.jpg\" alt=\"Rice Bran-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eRice Bran-derived\u003cbr\u003eγ-Aminobutyric Acid (GABA)\u003cbr\u003eCalms the mind and body\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_k22.jpg\" alt=\"Kawashimaya Original K-22\"\u003e\n\u003cp class=\"img_cap\"\u003eFermented with Brown Rice Koji and Rice Bran\u003cbr\u003ePlant-based Lactic Acid Bacteria K-22\u003cbr\u003eKawashimaya's original lactic acid bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_kouzi.jpg\" alt=\"Enzyme Treasure House Rice Koji\"\u003e\n\u003cp class=\"img_cap\"\u003eEnzyme Treasure House Rice Koji\u003cbr\u003eProduces oligosaccharides\u003cbr\u003eSupports the activity of good bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex mb-0\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_syoyu.jpg\" alt=\"Soy Sauce-derived [NEW]\"\u003e\n\u003cp class=\"img_cap\"\u003e[NEW]\u003cbr\u003eSoy Sauce-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria PC\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_ryokutya.jpg\" alt=\"Green Tea-derived [NEW]\"\u003e\n\u003cp class=\"img_cap\"\u003e[NEW]\u003cbr\u003eGreen Tea-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria GT-1\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_sudaizu.jpg\" alt=\"Vinegar Soybeans-derived [NEW]\"\u003e\n\u003cp class=\"img_cap\"\u003e[NEW]\u003cbr\u003eVinegar Soybeans-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria AB-1\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eThe Ways to Use Organic Lactic Acid Bacteria Powder are Endless!\u003c\/h2\u003e\n\u003cp\u003eThe charm of lactic acid bacteria powder lies in its versatility. You can enjoy it in various ways to suit your preferences and everyday cooking.\u003c\/p\u003e\n\u003cdiv class=\"nutritionist\"\u003e\n\u003ch3\u003eRecommended Points from a Nutritionist\u003c\/h3\u003e\n\u003cdiv class=\"nutritionist_comment\"\u003e\n\u003cp\u003eIf you add it to something you consume daily, you won’t forget to take it. For example, if you drink coffee in the morning, add it to your coffee; if you eat yogurt, add it to your yogurt. This makes it easy to continue as a habit. Additionally, if you want to include it in your family’s diet, adding it to one dish at dinner, such as miso soup, or sprinkling it on meat before baking, ensures that everyone in the family can consume it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"nutritionist_img\"\u003e\n\u003cp\u003eNutritionist\u003cbr\u003eYurie Ando\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2932_21.jpg\" alt=\"Nutritionist's photo\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003eRecommended Ways to Enjoy\u003c\/h3\u003e\n\u003cp\u003eOligosaccharides serve as food for lactic acid bacteria, activating their functions. Lactic acid bacteria are weak against stomach acid, so it is recommended to consume them as a dessert after meals.\u003c\/p\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003eIntestinal Health Yogurt\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2885_010.jpg\" alt=\"Intestinal Health Yogurt Image\"\u003e\u003c\/div\u003e\n\u003ch4\u003eIngredients (for 1 serving)\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eYogurt 100g\u003c\/li\u003e\n\u003cli\u003eOrganic Organic Lactic Acid Bacteria Powder 1 tsp\u003c\/li\u003e\n\u003cli\u003eOligosaccharide Syrup 1 tsp\u003c\/li\u003e\n\u003cli\u003eFruits or nuts as desired\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eInstructions\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix the ingredients well until smooth, add toppings as desired, and it's done!\u003c\/li\u003e\n\u003cli\u003eIf it's not sweet enough, you can add honey or other sweeteners.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eIt's Something You Continue Every Day, So We Focus on Safety and Security\u003c\/h2\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/wp11570_01.jpg\" alt=\"Lactic Acid Bacteria Powder Image\"\u003e\u003c\/div\u003e\n\u003cp class=\"mb-0\"\u003eOrganic Lactic Acid Bacteria Powder is made with a focus on quality so that you can use it every day with peace of mind. No unnecessary ingredients are used, all raw materials are domestic fermented foods, and it has acquired the reliable \"Organic JAS Certification\". It is manufactured under thorough quality control at our domestic factory.\u003c\/p\u003e\n\u003cp class=\"mb-0\"\u003eNo Preservatives: No common preservatives used for long-term storage are used, delivering the fresh flavor and nutrition of the ingredients as they are. No Artificial Flavors: The natural aroma and taste of the ingredients are preserved without using artificial flavors. No Added Sugars: No unnecessary sweetness or calories are added, and the product is made with health as the top priority.\u003c\/p\u003e\n\u003cp class=\"mb-0\"\u003eWe use safe and secure domestic ingredients.\u003c\/p\u003e\n\u003cp\u003eUnder strict quality standards, we manufacture our products in a consistent production line and strive to provide the best products to our customers.\u003c\/p\u003e\n\u003cp class=\"mb-0\"\u003eOur products aim to provide the best experience for our customers without deviating from these principles. We confidently engage in creating delicious, natural, and health-supporting products.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eFind the Way That Suits You\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2020\/11\/%E2%91%A0%E9%AD%9A%E6%96%99%E7%90%86%E3%82%92%E9%A3%9F%E3%81%B9%E3%81%A6%E3%81%84%E3%82%8B%E5%A5%B3%E6%80%A7.jpg\" alt=\"Person Image\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe way to consume Organic Lactic Acid Bacteria Powder varies depending on your lifestyle and body type. Find the intake method and time that suits you best.\u003c\/p\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch4\u003e1. The First Attempt\u003c\/h4\u003e\n\u003cp\u003eTry the same method of intake for two weeks.\u003c\/p\u003e\n\u003ch4\u003e2. If You Don't Feel Any Changes\u003c\/h4\u003e\n\u003cp\u003eTry reducing the amount, dividing it into several times a day, or changing the time of intake.\u003c\/p\u003e\n\u003ch4\u003e3. Don't Rush\u003c\/h4\u003e\n\u003cp class=\"mb-0\"\u003eChanging the intake method frequently in a short period can make it difficult to understand which method suits you. Take your time to find the best method for you.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch4\u003eRecommended Intake Timing\u003c\/h4\u003e\n\u003cp\u003eMorning Wake-up Time: When you wake up in the morning, peristaltic movements that push stool through the intestines are promoted by getting up. Drinking it with warm water wakes up your intestines. Drinking warm water in the morning is a classic intestinal health practice.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/MM_origo_stepmail_03.png\" alt=\"Person Image\"\u003e\u003c\/div\u003e\n\u003ch4\u003eBreakfast Time\u003c\/h4\u003e\n\u003cp\u003eWhen breakfast enters an empty stomach, the large intestine is stimulated, and peristaltic movements that push stool through the intestines, known as \"gastrocolic reflex,\" begin. Mix it into your meal or dessert after meals.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/MM_origo_stepmail_04.png\" alt=\"Person Image\"\u003e\u003c\/div\u003e\n\u003ch4\u003eBefore Bedtime\u003c\/h4\u003e\n\u003cp class=\"mb-0\"\u003eAt night, the parasympathetic nervous system becomes dominant, and the intestines move actively. Organic Lactic Acid Bacteria Powder is low in calories, so it is also safe to consume at night.\u003c\/p\u003e\n\u003cdiv class=\"full_col mb-0\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/MM_origo_stepmail_05.png\" alt=\"Person Image\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eEach person's intestinal environment is different. By finding the right way to consume Organic Lactic Acid Bacteria Powder that suits you, you can enhance the effects on health and beauty. Find your ideal method step by step at your own pace!\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"nutritionist\"\u003e\n\u003ch3\u003eComments from a Colorectal Specialist\u003c\/h3\u003e\n\u003cdiv class=\"nutritionist_comment\"\u003e\n\u003cp\u003eLactic acid bacteria are not medicine but food. Basically, you can take them at any time you like. Even taking them every two days can be effective, but for making it a habit, daily intake is best. Lactic acid bacteria gradually accumulate in the body, but if you stop taking them, they will slowly decrease again. It's very important to continue taking them for a long time to enjoy their benefits.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"nutritionist_img\"\u003e\n\u003cp\u003eDirector of Shinjuku Colorectal Clinic\u003cbr\u003eDr. Toshio Goto\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dr_goto.jpg\" alt=\"Dr. Toshio Goto\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"story\"\u003e\n\u003ch3\u003eProduct Development Story\u003c\/h3\u003e\n\u003cdiv class=\"story_inner\"\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/wp_n_13525_01.jpg\" alt=\"Lactic Acid Bacteria Powder Image\"\u003e\u003c\/div\u003e\n\u003cp class=\"mb-0\"\u003eThe Lactic Acid Bacteria Powder for Gut Health was born in 2017. Over the past six years, we have continuously improved the product. We have delivered over 14,600 units (as of August 2023) and received valuable feedback from customers. Based on these voices, we have constantly reviewed the ingredients and the balance of the formula. Our goal is to support your gut health with plant-based lactic acid bacteria obtained from familiar Japanese fermented foods. We will continue to make improvements to bring you the benefits of these bacteria. We hope our \"Lactic Acid Bacteria Powder for Gut Health\" can help support better health in your daily life. Please try this product as you face your health. Kawashimaya Representative Yuri Kawashima\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv itemscope=\"\" itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n\u003ch3\u003eQ\u0026amp;A about Organic Lactic Acid Bacteria Powder for Gut Health\u003c\/h3\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eWhen is the best time to drink it during the day?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs it is food, there is no set time to drink it. The important thing is to continue daily. Drink it at any time you like, before or after meals, or before bedtime.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eIs it okay to take it with medicine?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs it is food, there are generally no issues, but depending on the type of medication, you may need to be careful. If you are taking medication or under medical treatment, consult your doctor or pharmacist.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eHow long should I continue taking it?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs it is food, there is no set time to drink it. The important thing is to continue daily. Drink it at any time you like, before or after meals, or before bedtime. Try continuing for two weeks. Although individual differences exist, small changes are often felt after about two weeks. It takes time to change the gut flora. Stabilizing the gut environment may take about 3 to 6 months.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eI don't feel the effects as much as I did initially.\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eIf you feel the effects have diminished, try changing the way or timing of intake. It will alter the gut environment and rebalance the good and bad bacteria. Instead of stopping altogether, reduce the amount for a few days and then return to the original intake. Continue taking it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eCan infants take it?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAlthough this product is safe, using only domestically produced organic ingredients, infants have immature gut environments. Start with small amounts after they complete weaning at around 18 months. If your child has constipation or loose stools, consult a doctor before giving it to them.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eCan pregnant or breastfeeding women take it?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eGenerally, there should be no issues with intake. However, since this is a sensitive period for your body, it is not recommended.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eDoes it contain butyrate bacteria?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs it uses fermented foods as raw materials, it may contain trace amounts of butyrate bacteria, but this product is mainly intended to provide plant-based lactic acid bacteria. To increase butyrate bacteria, it is recommended to consume dietary fiber rather than foods containing butyrate bacteria.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eIs there anything to be careful about in terms of storage?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eStore in a cool place, avoiding direct sunlight and high humidity. Ensure the top zipper is tightly closed after opening to prevent degradation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eDoes it contain allergens?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs soy sauce is used in the manufacturing process of \"Kurahana Lactic Acid Bacteria,\" it contains wheat and soybeans (from the 28 allergen items).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eWhat is dextrin included in the ingredients?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eIt is starch derived from sweet potatoes and tapioca (non-GMO, pesticide-free, allergen-free, and quality-standard tested). It is a necessary ingredient to make lactic acid bacteria into a powder, so please don't worry.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eWill it work without dissolving in stomach acid?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eSince the Lactic Acid Bacteria Powder for Gut Health originally contains dead bacteria, it won't be destroyed by stomach acid like live bacteria.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eI want to know about the lactic acid bacteria used in the product.\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eWe use 3 types of lactic acid bacteria (Leuconostoc mesenteroides, Pediococcus pentosaceus, Lactobacillus plantarum) obtained from Japanese plant-based foods.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eOrganic rice koji (domestically produced), lactic acid bacteria (sterilized), rice sugar fermentation (containing GABA), sake lees fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n\u003ctd\u003e100g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003eStore at room temperature, avoiding high humidity and direct sunlight\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNutritional Information\u003c\/th\u003e\n\u003ctd\u003eEnergy 379kcal, Protein 8.0g, Fat 1.8g, Carbohydrate 82.6g, Salt 0.08g\u003cbr\u003e(per 100g)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/nyuusankin_img1.jpg\" alt=\"Gut Health Lactic Acid Bacteria Powder 100g\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13090945892417,"sku":"133584244","price":3980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/nyuusankin_img1_d80c948b-b607-4ec8-a596-3d97dac8ae04.jpg?v=1729000485"},{"product_id":"koji_008","title":"Dried Koji (Rice Koji) 1kg (860gr) Product of Inoue Dried Koji Shop","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv class=\"exp su freetmp\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eDried Koji (Rice Koji) 1kg (860gr) - Inoue Dried Koji Shop\u003c\/h2\u003e\n\u003cp\u003eInoue dried rice koji made from 100% local Japanese rice, carefully made by hands. By drying regular koji, this product is a dry type koji that can be stored for a long time (1 year).\u003c\/p\u003e\n\u003cp\u003eInoue Main Shop is a long-established miso and soy sauce manufacturer in Nara Prefecture, Japan that has professionally created the materials and manufacturing method for this product.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_012.jpg\" alt=\"dried_koji_rice_inoue_shop_860g\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eInoue dried rice koji can be used to make salt koji (shio koji), homemade miso, and amazake. Other than that, it can also be used as a substitute for yeast when you make bread, sweets, and others.\u003c\/p\u003e\n\u003cp\u003eThis product is made of 100% local Japonica short-grain white rice, an 860g dried koji rice with a worth of 1kg rice koji.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_009.jpg\" alt=\"how_to_use_dried_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eMore Fermented Foods Recipe from Kawashima The Japanstore\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/pdf_recipe_banner.jpg\" alt=\"recipe link\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow To Use Inoue Dried Rice Koji\u003c\/h2\u003e\n\u003cp\u003eUsing dried koji by Inoue Main Store, you can make salt koji (shio koji), homemade miso, and amazake at home. Feel free to use this high-quality product made by the long-establish manufacturer in your own kitchen.\u003c\/p\u003e\n\u003cp\u003e1 package of Inoue dried rice koji 860g can be used to make:\u003cbr\u003e● 2000g pf Shio Koji (Salt Koji)\u003cbr\u003e● 2700g of Miso\u003cbr\u003e● 3300ml of Amazake (Sweet Sake)\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0022_001.jpg\" alt=\"shiokoji_miso_amazake\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eEven for someone who have never used dried koji, you can check out how to make \u003ca href=\"https:\/\/www.youtube.com\/watch?v=2eeKpizwEd8\"\u003esalt koji\u003c\/a\u003e, \u003ca href=\"https:\/\/www.youtube.com\/watch?v=dxqjLkBK6h0\"\u003ehomemade miso\u003c\/a\u003e, and \u003ca href=\"https:\/\/www.youtube.com\/watch?v=xd9u-gMeSro\u0026amp;t=3s\"\u003eamazake\u003c\/a\u003e in Kawashima The Japanstore youtube page.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eWith Dried Koji, You Can Make Salt Koji, Homemade Miso, Amazake At Home\u003c\/h2\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eSalt Koji\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_007.jpg\" alt=\"shiokoji_howto\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eHomemade salt koji (shio koji) can be made by mixing dried koji, salt, and water and then fermenting it.\u003cbr\u003eRead more about how to make homemade salt koji in our article below!\u003c\/p\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/way-of-making-salt-koji\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/6503d626b01fa331a99dcb147c59d28f-300x300_1_300x.jpg?v=1535677318\" width=\"100%\" alt=\"how_to_make_salt_koji\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Make Salt Koji (Shio Koji)\u003c\/span\u003e\u003cbr\u003e In this page, we will tell you how to make handmade shio koji (salt koji) with just 15 minutes! You can enjoy the delicious shio koji to add an umami flavor to dishes.\u003cbr\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/way-of-making-salt-koji\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eHomemade Miso\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_008.jpg\" alt=\"miso_howto\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eIf you mix soybean and salt in dried koji and ferment it for a long time, you can make handmade miso. *On the packaging, it is stated that you should rehydrate dried koji before using it. But you can use dried koji as it is when you're making homemade miso.\u003cbr\u003eRead more about how to make homemade miso in our article below!\u003c\/p\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2016\/12\/miso-2.jpg\" width=\"100%\" alt=\"how_to_make_miso\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Make Miso\u003c\/span\u003e\u003cbr\u003e We will tell you how to make delicious homemade miso, which this recipe is an instruction from miso manufacturer summarized by Kawashima the Japan Store.\u003cbr\u003eWe also wrote the important point in miso-making, and Q \u0026amp;amp A about miso from the miso manufacturer.\u003cbr\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eAmazake (Sweet Sake)\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_009.jpg\" alt=\"amazake_howto\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eMix dried koji and hot water of about 55-60 degree Celcius in a rice cooker or any type of heat incubator. Keep it warm for about 6 hours and you can make delicious amazake only with rice koji!\u003cbr\u003eRead more about how to make homemade amazake in our article below!\u003c\/p\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/amazake\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/amazake_1_300x.jpg?v=1534223218\" width=\"100%\" alt=\"how_to_make_amazake\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Make Amazake (Sweet Sake)\u003c\/span\u003e\u003cbr\u003e How to make amazake? Simple! You’ll need rice and koji (Aspergillus Oryzae). Amazake is a traditional Japanese energy rice drink that have anti-aging effect and good for your health. Let’s make amazake and enjoy the creamy, natural mild sweetness from our recipe.\u003cbr\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/amazake\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Difference Between Dried Koji And Regular Koji\u003c\/h2\u003e\n\u003cp\u003e\u003cb\u003eKoji\u003c\/b\u003e is a fermented product made out of rice that has been sprinkled with koji starter and fermented for a certain amount of time. in order to last for a long time, koji can be dehydrated. Dehydrated koji is called \u003cb\u003eDried Koji\u003c\/b\u003e. Dried koji that is sold in Kawashima The Japanstore is made from local Japanese rice. They are high quality products that can last for a long time.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_006.jpg\" alt=\"what_is_dried_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow To Rehydrate Dried Koji\u003c\/h2\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eThings to Prepare\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e● Dried Koji\u003cbr\u003e● Big Tray\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eHow to Rehydrate\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e1. Spread the dried koji on the tray: press the dried koji with your fingers while the dried koji is still on the bag to separate the grains. Then spread them out on a large tray.\u003cbr\u003e2. Use water to rehydrate: one bag of dried rice koji (860gr) requires about 200ml of lukewarm water. If you're using dried wheat koji, use 330ml of lukewarm water.\u003cbr\u003e3. Mix them well: to make sure the water is absorbed naturally, stir the mixture 15-20minutes after the water is added.\u003cbr\u003e4. Finish: Rehydrate your dried koji in lukewarm water for about 1 hour and it is ready to use.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"color: red;\"\u003e\u003cb\u003eImportant!\u003c\/b\u003e\u003cbr\u003eUse lukewarm water to rehydrate your dried koji. Do not use hot boiling water.\u003cbr\u003eAfter you rehydrate your koji, please use them on the same day.\u003cbr\u003eUse dried koji as soon as possible after opening\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/how-to-use-dried-ricekoji\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/f97f919481ed06e8d81646bdc67c80e1_355x_crop_center.jpg\" width=\"100%\" alt=\"How_to_Rehydrate_Dried_Rice_Koji\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Rehydrate Dried Rice Koji\u003c\/span\u003e\u003cbr\u003e This tutorial is made by Kawashima The Japanstore using advices from the manufacturer of the dried koji themselves. Feel free to use this as a reference when you cook with dried koji in your kitchen.\u003cbr\u003e \u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/how-to-use-dried-ricekoji\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessages From Our Buying Customers\u003c\/h2\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e The amazake that I made from this dried koji is outstandingly delicious Dried koji that Kawashima The Japanstore sold was very high quality, and the price is very reasonable. I've made amazake with many kinds of koji before, but this one stands out the most. My husband who is a british also love it as well. From now on I'll stick with this koji when I'm making amazake.\u003cbr\u003e\u003cbr\u003eAmrapali\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e Good quality product! I got through hot summer and cold winter with amazake made from this koji. Not only does this koji has a high quality, but it also works really well. I'll buy it again.\u003cbr\u003e\u003cbr\u003eSato\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I made a very nice amazake with this Lately, I've been getting into making amazake at home. So I tried different kinds of koji. I have a tendency to use this koji again and again. It does make the best amazake in my opinion. Definitely will buy again.\u003cbr\u003e\u003cbr\u003eSubika\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e Truly delicious! This year I made miso by myself, I use all kinds of koji but this one is the most delicious. I made the best miso with this, and it is also good to make amazake. Even my mother who lives in the countryside love it. I will purchase again in the future.\u003cbr\u003e\u003cbr\u003eUsako\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e It's very convenient to store at home I bought this to make salt koji at home. At first I was quite nervous to use dried koji for the first time. But in the end there is no problem at all and I succesfully made salt koji with it. With one third of koji from the bag, I made about 900ml of salt koji. I use salt koji to make pickles, cook meat, and cook fish. The taste was more delicious than usual. Dried type koji can last for a long time, it is very convenient to store at home.\u003cbr\u003e\u003cbr\u003eHisanaga\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage From Manufacturer ~ Inoue Shop\u003c\/h2\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_010.jpg\" alt=\"manfuacturer_inoue_shop\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eInoue shop is established during the closing of the Edo period. We move to Nara Prefecture (our current location), bought an old ice factory building, and build this company. In the quaint brick building, tasty soy sauce and miso are manufactured. We also specialized in Koji making. Please use our dried koji to cook salt koji, miso, amazake, or any delicious food in your home.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eSpecial Features of Inoue Dried Koji\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003e● Because it is dehydrated, it can last for a very long time\u003cbr\u003e● Made using local Japonica rice\u003cbr\u003e● No additives\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eMore from Inoue Shop\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prdLink clearfix\"\u003e\n\u003cdiv class=\"prdLinkLeft\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/koji_028\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0065p003.jpg\" alt=\"dried_barley_koji_inoue_shop\" width=\"100%\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"prdLinkRight\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eBarley Koji 840 g (Inoue Main Store special domestic dried barley koji 100%)\u003c\/dt\u003e\n\u003cdd\u003eInoue dried barley koji made from 100% Japan domestically produced barley. By drying regular koji, this product is a dry type koji that can be stored for a long time (1 year). A package of 840g dried barley koji from 1kg worth rice.\u003c\/dd\u003e\n\u003cdd\u003ePrice: $13.32\u003cbr\u003e Netto: 840g\u003c\/dd\u003e\n\u003cdd\u003e\u003ca class=\"ItemLinkBtn\" href=\"https:\/\/thejapanstore.jp\/products\/koji_028\"\u003eGo to product page\u003c\/a\u003e\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e860g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBest Before\u003c\/th\u003e\n\u003ctd\u003e1 Year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in refrigerator in under 15℃\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003eDried Rice Koji is a type of koji that had been dehydrated so it can last for a long time. You can use dried koji as it is, but it is easier to use after you rehydrate it first.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/A0022_01.jpg\" alt=\"Dried Koji\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"井上本店","offers":[{"title":"Default Title","offer_id":13109289517121,"sku":"44607461","price":1480.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/44607461.jpg?v=1553751225"},{"product_id":"koji_016","title":"Rice Koji Powder 100 g - Kyoto Hishiroku Special -","description":"\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRice Koji Powder 100 g --Kyoto Hishiroku Special\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKyoto's long-established fermentation foods manufacturer \"Hishiroku\", which lasts more than 300 years since its establishment, The malted rice powder that is good for both health and beauty was developed through repeated trial and error to make it easier to be used for daily meal . It is \"Rice Koji Powder\".\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_02.jpg\" alt=\"Rice Jiuqu Powder\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRice koji powder is dried raw koji processed into finely powdered form. It is pulverized by a unique manufacturing method so that friction heat is not applied to the koji. \u003c\/font\u003e\u003c\/font\u003e\u003cbr\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eTherefore the power of the enzyme remained intact. \u003c\/font\u003e\u003c\/font\u003e\u003cbr\u003e\u003cbr\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAs it is powder, it can be easily made into salt koji, soy sauce koji, sweet sake etc. without it becoming lumps flour. Further, depending on the idea the usage is not restricted at all, such as mixing it with bread and cookie. \u003c\/font\u003e\u003c\/font\u003e\u003cbr\u003e\u003cbr\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis koji rice powder also suitable for meat tenderizers. Prep your meat to make the delicious Dry Aged Koji Rice Steak at home!\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_03.jpg\" alt=\"Amazake bread salted jiuqu\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\"Rice Koji Powder\" filled with the power of enzyme of koji, We will deliver in 100g pack easy to be used at home. Give it a try once.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhat is koji?\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n\u003cp\u003eMoisturised raw grain (rice, wheat, bean etc), then the seeds are seeded on the steamed material and cultured under temperature conditions suitable for the growth of koji molds. Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes which decomposes grains with its power.\u003cbr\u003e In addition, Koji itself is a nutritious food packed with sugar, amino acids, vitamins, minerals etc. Using koji, we make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, sweet sake etc.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\" alt=\"Miso amazake soy sauce\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eEfficacy of rice koji\u003c\/h2\u003e\n\u003cp\u003eRice koji contains various kinds of enzymes such as amylase, lipase, protease, pectinase, etc, it is said that the number is to be more than 30 kinds. These enzymes help to break down and digest food, and also produces oligosaccharides, which are the \"good bacteria\" in the intestines. It also helps to improve the intestinal environment (intestinal flora) and expected to improve immunity. In addition, enzymes of rice koji include vitamin B1, B2, B6, folic acid, niacin, pantothenic acid, Biotin, molybdenum, etc which has the function of generating vitamin B group.\u003cbr\u003e Vitamin B group helps cell metabolism, keeps hair, skin, and nails healthy. It also helps to recover from fatigue and prevent anemia. Especially vitamin B6 and folic acid are essential nutrients for pregnant women. In this way, Rice koji can be expected to have multiple beneficial effects on health and beauty. The \"Koji powder\" is a powder that is easy to use while maintaining the power of the enzyme.\u003c\/p\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eVoice of staff\u003c\/h2\u003e\n\u003cp\u003eKoji rice is good for the health. Though it is a bit difficult to adapt normal Koji rice it into regular cuisine, the potential has expanded a lot after it becoming a powder.\u003cbr\u003e According to the President of Hishiroku, it is also can be eaten with rice. This situation can be compared with the idiom of \"Killing two birds with one stone\", where the sweetness of rice is felt and digestion is also aided by Koji rice.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_04.jpg\" alt=\"Rice Jiuqu Powder\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eRice Koji Powder 100 g - Kyoto Hishiroku Special - Recommended Usage\u003c\/h2\u003e\n\u003ch3\u003e① Salt koji with no \"grain\" left, soy sauce koji  \u003c\/h3\u003e\n\u003cp\u003e· Salt koji ... 10 g of salt, 60 cc of water, 30 g of rice koji powder (mix in order of salt → water → rice koji) · soy sauce koji ... 60 cc of soy sauce, 30 g of rice koji powder 【Recommended】 Mix with egg-pickled rice instead of soy sauce or you can enjoy it deliciously when attached to meat, such as shamai or chicken.\u003c!-- 塩麹、醤油麹の写真（あまり高さをとらない写真） --\u003e ※ Because mixing is easy, stir it well. ※ store in the refrigerator at normal room temperature.\u003cbr\u003eYou can use it from the next day you stock ※.\u003c\/p\u003e\n\u003ch3\u003e② Sweet sake without \"grain\"  \u003c\/h3\u003e\n\u003cp\u003eFor rice koji powder 30 g, hot water 200 cc. Ferment at 55 to 60 ° C for about 10 hours. (Place in hot water → powder in order.) Stir well as it becomes lumpy. Refrigerated or frozen (For storing for more than 1 week) without heat sterilization.\u003c!-- 甘酒の写真（あまり高さをとらない写真） --\u003e Rice liquor of rice koji has a very high nutritional value and is also called \"drip infusion\". Not only that, it is also noteworthy beverage that is expected to have skin benefits, constipation, and diet.\u003c\/p\u003e\n\u003ch3\u003e③ Bread\u003c\/h3\u003e\n\u003cp\u003eBy changing 2 to 5% of the powder raw material to rice koji powder, The dough softens, it swells well and finishes moistly. ※ A baker in the neighborhood of Ryoshi is used for making bread.\u003c!-- パンの写真（あまり高さをとらない写真） --\u003e\u003c\/p\u003e\n\u003ch3\u003e④ Pastry using cookie, hot cake, rice flour (sponge cake, chiffon cake, butter cake etc.)  \u003c\/h3\u003e\n\u003cp\u003eBy changing 20% ​​of the powder raw material to rice koji powder, a moist feeling is born in the fabric.\u003c\/p\u003e\n\u003ch3\u003e⑤ fermented soymilk without \"grain\" (fermented soy milk sauce)  \u003c\/h3\u003e\n\u003cp\u003e250 ~ 300 cc of unadjusted soy milk, 100 g of rice koji powder (put in order of unadjusted soy milk → rice koji powder) Ferment for about 10 hours at 55 ~ 60 ℃. Storage is refrigerated or frozen (when storing for more than 1 week) without heat sterilization.\u003c\/p\u003e\n\u003cp\u003e Others, soup stocks such as miso soup and soup, Liquid seasoning such as soy sauce and dressing. Even if it is mixed in an appropriate amount in an enzyme beverage such as a smoothie, You can enjoy the power of koji easily deliciously.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eSupervised by fermented food chef Haruka Mano, the power of Kouji! Kyoto Hishiroku \"Rice Koji Powder\" Recipe\u003c\/h2\u003e\n\u003cp\u003eMs. Haruka Mano who is actively engaged as a fermented cooking researcher. This time, she supervised the recipe of cooking that can be made easily using rice koji powder of Kyoto Hishiroku. Everything incorporates rice koji powder, all can be easily be challenged. Please have a try.\u003c\/p\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\"\u003e\n\u003cspan style=\"font-size: 18px; padding: 5px; border: 1px solid #000;\"\u003eFood Fermentation Researcher\u003c\/span\u003e\u003cspan style=\"font-size: 24px;\"\u003e\u003cbr\u003e Ms. Haruka Mano\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold; font-size: 22px; color: #600;\"\u003eLet's bring fermented seasoning into our everyday cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBorned in 1990, after leaving a specialized trading company, Ms. Haruka Mona obtained Food Coordinator qualification. She gained experience through working at a restaurant kitchen as a cooking research assistant, and work independently as a freelancer. Focusing on the idea of dishes that matches with Japanese rice wine, she begin to engage in wide range of activities such as cooking recipe, food product, become a cooking class instructor and even a writer.\u003c\/p\u003e\n\u003cp\u003eWas firsly inspired by her fondness of Japanese rice wine, she opened herself a new door towards the fermentation culture. She has visited various breweries places for fermentation prducts such as sake, miso and soy sauce throughout the country. By utilizing the deliciousness of the ingredients, Ms. Haruka Mano is an expert in proposing simple and colourful dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/manoharuka.jpg\" alt=\"manoharuka\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eLEMON BUTTER SAUTE OF CHICKEN BREAST MEAT\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eBy sprinkling rice koji powder, the chicken breast meat becomes tender and juicy.\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e2\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e25\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe01.jpg\" alt=\"LEMON BUTTER SAUTE OF CHICKEN BREAST MEAT\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Chicken Breast Meat\u003c\/dt\u003e\n\u003cdd\u003e1 piece (300g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Olive oil\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSake\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eRice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e1 Tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt\u003c\/dt\u003e\n\u003cdd\u003e1\/3 Teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003ePepper\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt Koji (Check out the recipe below)\u003c\/dt\u003e\n\u003cdd\u003e1 Tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Butter\u003c\/dt\u003e\n\u003cdd\u003e1 10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Vegetable of your choice\u003c\/dt\u003e\n\u003cdd\u003ereasonable amount\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003ePrick the chicken breast in several places with a fork. Mix the ingredients well, sprinkle evenly over the chicken breast meat, leave it for more than 5 minutes. (If you have time, leave it for more than an hour).\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eHeat the olive oil in a frying pan and bake the chicken from the skin with a low medium heat. Saute for about 3 minutes until browned and turn it over, sprinkle sake, coat and cook for 7 minutes with low heat. \u003cbr\u003e When the fire is stopped, put it as it is until coarse fever is obtained.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003ePut the ingredients of in a small saucepan and cook it to make sauce.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003eAfter the chicken cooled down, slice it and then arrange it on a plate. Sauce over the portion along with the vegetable of your choice and serve it.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eHAMBURGER WITH SALTED KOJI TOMATO SAUCE\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eKoji powder softens the minced meat. With plenty of gravy, even delicious after chilled \u003cbr\u003e Enjoy with salted koji tomato sauce.\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e3\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e40\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe02.jpg\" alt=\"HAMBURGER WITH SALTED KOJI TOMATO SAUCE\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Ground beef\u003c\/dt\u003e\n\u003cdd\u003e300g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e2 teaspoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Salt\u003c\/dt\u003e\n\u003cdd\u003e1\/2 teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Onion (chopped)\u003c\/dt\u003e\n\u003cdd\u003e1 piece\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Salad oil\u003c\/dt\u003e\n\u003cdd\u003e(a) 1 tablespoon\u003cbr\u003e (b) 2 teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Egg\u003c\/dt\u003e\n\u003cdd\u003e1\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Nutmeg\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Pepper\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Olive oil\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Garlic (cchopped)\u003c\/dt\u003e\n\u003cdd\u003e1\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Tomato sauce can (cut)\u003c\/dt\u003e\n\u003cdd\u003e1 can\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Salt (Check out the recipe above)\u003c\/dt\u003e\n\u003cdd\u003e2 tablespoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Liqour\u003c\/dt\u003e\n\u003cdd\u003e3 tablespoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Vegetable of your choice\u003c\/dt\u003e\n\u003cdd\u003eaccording to preferences\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eHeat the salad oil (a) in a frying pan and stir fry until the onion has soften\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eIn a bowl mix ground beef, Rioe Koji powder, salt, ① chopped onion, egg, and nutmeg together with some pepper and knead it well.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eForm it into 3-4 equal patties, with both hand toss it from right to left while removing the air inside the mixture and shape it into a ball. Lightly pressed in the middle of each patty to make an indent.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003eHeat the salad oil (b) in a frying pan and bake the hamburger over medium heat. When one side turned fully brown, flip it over. Cover and cook over low heat for 5 minutes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e5\u003c\/dt\u003e\n\u003cdd\u003ePrick it with bamboo skewer, if the juices run clear turn of the heat. (If its reddish, cook it until it become clear.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e6\u003c\/dt\u003e\n\u003cdd\u003eIn a small pan, heat the olive oil and garlic until fragrant, add boiled tomato can, Koji salt, liquor and simmer for about 5 minutes\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e7\u003c\/dt\u003e\n\u003cdd\u003eServe thehamburger on a plate, topped with tomato sauce, and your favorite vegetables.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003ePANCAKE WITH RICE KOJI POWDER AMAZAKE BERRY SAUCE\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eA rich texture Pancake, with the power of Rice Koji Powder! \u003cbr\u003e Served with Amazake berry sauce made from Rice Koji Powder\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e3\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e40\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe03.jpg\" alt=\"PANCAKE WITH RICE KOJI POWDER AMAZAKE BERRY SAUCE\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice flour\u003c\/dt\u003e\n\u003cdd\u003e95g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Baking Powder\u003c\/dt\u003e\n\u003cdd\u003e1 teaspoon (3.5g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Oil (Rapeseed or even rice oil)\u003c\/dt\u003e\n\u003cdd\u003e2 Teaspoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Milk\u003c\/dt\u003e\n\u003cdd\u003e100～110ml\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Amazake Berry Sauce\u003c\/dt\u003e\n\u003cdd\u003e1 teaspoon (3.5g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Amazake\u003c\/dt\u003e\n\u003cdd\u003e100ml\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Butter\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・strawberry\u003c\/dt\u003e\n\u003cdd\u003e(a)3 pieces\u003cbr\u003e (b)5 pieces\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Blueberry\u003c\/dt\u003e\n\u003cdd\u003e15 pieces\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eMake an Amazake Berry Sauce. Cut (a)strawberry into 15mm while (b)strawberry according to your preffering size (for the topping). Put amazake and butter in a small pot, heat over medium heat, and let it boil while stirring with a wooden spatula.\u003cbr\u003e When it is thick, add (a)strawberry. After it boiled up, turn off the heat and let it cooled off.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003ePut all ingredients of the pancake in a bowl, stir with whisk until the roux blended and there is no more lumps remained. (Viscosity varies depending on the type of rice flour, so adjust the amount of milk while observing it)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eHeat the frying pan over a low medium heat, and switch to low heat when warmed and pour ① into a cup or half a bowl. When the tops bubble, flip it over, bake it for about 30 seconds and then transfer it to platter. \u003cbr\u003e Bake and stack the desired number of pancakes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003ePour the sweet berry sauce from ① into ③ and top the strawberry and blueberry from (b).\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eMAKE IT WITH A THERMOS! AMAZAKE OF RICE KOJI POWDER\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eJust mix rice koji powder into hot water, keep warm with the thermos!\u003cbr\u003e You'll be surprised enough that you can make delicious sweet sake\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e1\u003c\/span\u003eLitre\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e15\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe04.jpg\" alt=\"MAKE IT WITH A THERMOS! AMAZAKE OF RICE KOJI POWDER\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Water\u003c\/dt\u003e\n\u003cdd\u003e800ml\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003ePut water in a pot and turn on the heat, and turn off the heat when it gets warmed to 65 degrees.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eAdd rice koji powder and stir until the foam disappears using whisk.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eOnce again heat it over low heat up to 65 degrees, then transfer to the thermos..\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003ekeep it warm for more than 8 hours, the sweet sake is completed..\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Point\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eIn order to keep in the warmth condition, please make it more than 80% of the capacity of the thermos bottle. (If the amount is small, the temperature tends to decrease, saccharification may become insufficient in some cases)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eIt can be stored in cold storage for 5 days ~ 1 week, frozen for up to 3 months.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eAbout Rice Koji Powder 100 g - Kyoto Hishiroku Co., Ltd Special Product\u003c\/h2\u003e\nKyoto's long-established Koji seed of \"Hishiroku\" that lasts more than 300 years since its foundation. Currently, there are only 10 different Koji stores in Japan, Hishiroku has continued to protect the tradition as a kind of koji. Currently, we have 45 varieties of Aspergillus. It is used not only in Kyoto but also in fermented foods such as miso and soy sauce across the country, I support the food culture of Japan.\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0072p009.jpg\" alt=\"Seed Jiuqu Ryoroku\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003ch4\u003eMessage from the company for Koji - Kyoto \"Hishiroku\" Special Product\u003c\/h4\u003e\n\u003ch5\u003eIn the land of mountain and river that surrounds the royal castle · of Kyoto has raised the reputation of \"Hishiroku\" for over 300 years. In its long history, he steadily promoted steady progress of seed koji. A small work hidden in Koji kin (a bacteria used for making Koji), to the future tomorrow that will eventually produce big things I truly believe that it will become vitality, I am researching and endeavoring to deliver highly stable products with aunthenticity. We would like to ask you for further patronage as we can make use of the products of Hishihiroku.\u003c\/h5\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003ch1 class=\"unityMain_h1\"\u003eUsage Precautions\u003c\/h1\u003e\n\u003cp class=\"prd_unityTxt\"\u003e·Make sure to clean up appliances, cloths, hands and so on carefully so that germs etc. do not enter. \u003cbr\u003e ·Please use after opening as soon as possible. \u003cbr\u003e \u003cbr\u003e For Japanese address, this item will be shipped by Kuroneko Mail facilities, We deliver it by envelope in a simplified way.\u003cbr\u003eFor the address outside Japan, this item will be shipped by EMS or FedEx. Please note beforehand that shipment could take up to 1-2 weeks differ in each country.\u003cbr\u003e Payment by cash on delivery is not possible.\u003c\/p\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet Content\u003c\/th\u003e\n\u003ctd\u003e100g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredient\u003c\/th\u003e\n\u003ctd\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e· Rice (Domestic) · Koji Kin \u003c\/font\u003e\u003c\/font\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage method\u003c\/th\u003e\n\u003ctd\u003e\n\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRefrigerator (vegetable room)\u003c\/font\u003e\u003c\/font\u003e\u003cbr\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e(Please use as soon as possible after opening)\u003c\/font\u003e\u003c\/font\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekoujiinformation.jpg\" alt=\"Rice Jiuqu Powder\" style=\"margin: 0;\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"菱六","offers":[{"title":"Default Title","offer_id":13109293088833,"sku":"98984829","price":1785.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/kouji-kome1kg-220086.jpg?v=1630897498"},{"product_id":"koji_018","title":"Rice Koji Powder 1kg - Kyoto Hishiroku Special -","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eRice Koji Powder 1kg - Kyoto Hishiroku Special\u003c\/h2\u003e\n\u003cp\u003eKyoto's long-established fermentation foods manufacturer \"Hishiroku\", which lasts more than 300 years since its establishment, The malted rice powder that is good for both health and beauty was developed through repeated trial and error to make it easier to be used for daily meal. It is \"Rice Koji Powder\".\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_02.jpg\" alt=\"米麹パウダー\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eRice koji powder is dried raw koji processed into finely powdered form. It is pulverised by a unique manufacturing method so that friction heat is not applied to the koji.\u003cbr\u003e Therefore the power of the enzyme remained intact.\u003cbr\u003e\u003cbr\u003eAs it is powder, it can be easily made into salt koji, soy sauce koji, sweet sake etc. without it becoming lumps flour. Furthermore, depending on the idea the usage is not restricted at all, such as mixing it with bread and cookie.\u003cbr\u003e\u003cbr\u003eThis koji rice powder also suitable for meat tenderizers. Prep your meat to make the delicious Dry Aged Koji Rice Steak at home!\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_03.jpg\" alt=\"甘酒パン塩麹\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003e\"Rice Koji Powder\" filled with the power of enzyme of koji, We will deliver in 1kg pack easy to be used at home. Give it a try once.\u003c\/p\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eWhat is koji?\u003c\/h2\u003e\n\u003cp\u003eMoisturised raw grain (rice, wheat, bean etc), then the seeds are seeded on the steamed material and cultured under temperature conditions suitable for the growth of koji molds. Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes which decomposes grains with its power.\u003cbr\u003e In addition, Koji itself is a nutritious food packed with sugar, amino acids, vitamins, minerals etc. Using koji, we make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, sweet sake etc.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\" alt=\"味噌甘酒醤油\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eEfficacy of rice koji\u003c\/h2\u003e\n\u003cp\u003eRice koji contains various kinds of enzymes such as amylase, lipase, protease, pectinase, etc, it is said that the number is to be more than 30 kinds. These enzymes help to break down and digest food, and also produces oligosaccharides, which are the \"good bacteria\" in the intestines. It also helps to improve the intestinal environment (intestinal flora) and expected to improve immunity. In addition, enzymes of rice koji include vitamin B1, B2, B6, folic acid, niacin, pantothenic acid, Biotin, molybdenum, etc which has the function of generating vitamin B group.\u003cbr\u003e Vitamin B group helps cell metabolism, keeps hair, skin, and nails healthy. It also helps to recover from fatigue and prevent anemia. Especially vitamin B6 and folic acid are essential nutrients for pregnant women. In this way, Rice koji can be expected to have multiple beneficial effects on health and beauty. The \"Koji powder\" is a powder that is easy to use while maintaining the power of the enzyme.\u003c\/p\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eVoice of staff\u003c\/h2\u003e\n\u003cp\u003eKoji rice is good for the health. Though it is a bit difficult to adapt normal Koji rice it into regular cuisine, the potential has expanded a lot after it becoming a powder.\u003cbr\u003e According to the President of Hishiroku, it is also can be eaten with rice. This situation can be compared with the idiom of \"Killing two birds with one stone\", where the sweetness of rice is felt and digestion is also aided by Koji rice.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_04.jpg\" alt=\"米麹パウダー\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eRice Koji Powder 1kg - Kyoto Hishiroku Special - Recommended Usage\u003c\/h2\u003e\n\u003ch3\u003e① Salt koji with no \"grain\" left, soy sauce koji  \u003c\/h3\u003e\n\u003cp\u003e· Salt koji ... 10 g of salt, 60 cc of water, 30 g of rice koji powder (mix in order of salt → water → rice koji) · soy sauce koji ... 60 cc of soy sauce, 30 g of rice koji powder 【Recommended】 Mix with egg-pickled rice instead of soy sauce or you can enjoy it deliciously when attached to meat, such as shamai or chicken.\u003c!-- 塩麹、醤油麹の写真（あまり高さをとらない写真） --\u003e ※ Because mixing is easy, stir it well. ※ store in the refrigerator at normal room temperature.\u003cbr\u003eYou can use it from the next day you stock ※.\u003c\/p\u003e\n\u003ch3\u003e② Sweet sake without \"grain\"  \u003c\/h3\u003e\n\u003cp\u003eFor rice koji powder 30 g, hot water 200 cc. Ferment at 55 to 60 ° C for about 10 hours. (Place in hot water → powder in order.) Stir well as it becomes lumpy. Refrigerated or frozen (For storing for more than 1 week) without heat sterilization.\u003c!-- 甘酒の写真（あまり高さをとらない写真） --\u003e Rice liquor of rice koji has a very high nutritional value and is also called \"drip infusion\". Not only that, it is also noteworthy beverage that is expected to have skin benefits, constipation, and diet.\u003c\/p\u003e\n\u003ch3\u003e③ Bread\u003c\/h3\u003e\n\u003cp\u003eBy changing 2 to 5% of the powder raw material to rice koji powder, The dough softens, it swells well and finishes moistly. ※ A baker in the neighborhood of Ryoshi is used for making bread.\u003c!-- パンの写真（あまり高さをとらない写真） --\u003e\u003c\/p\u003e\n\u003ch3\u003e④ Pastry using cookie, hot cake, rice flour (sponge cake, chiffon cake, butter cake etc.)  \u003c\/h3\u003e\n\u003cp\u003eBy changing 20% ​​of the powder raw material to rice koji powder, a moist feeling is born in the fabric.\u003c\/p\u003e\n\u003ch3\u003e⑤ fermented soymilk without \"grain\" (fermented soy milk sauce)  \u003c\/h3\u003e\n\u003cp\u003e250 ~ 300 cc of unadjusted soy milk, 1kg of rice koji powder (put in order of unadjusted soy milk → rice koji powder) Ferment for about 10 hours at 55 ~ 60 ℃. Storage is refrigerated or frozen (when storing for more than 1 week) without heat sterilization.\u003c\/p\u003e\n\u003cp\u003e Others, soup stocks such as miso soup and soup, Liquid seasoning such as soy sauce and dressing. Even if it is mixed in an appropriate amount in an enzyme beverage such as a smoothie, You can enjoy the power of koji easily deliciously.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eSupervised by fermented food chef Haruka Mano, the power of Kouji! Kyoto Hishiroku \"Rice Koji Powder\" Recipe\u003c\/h2\u003e\n\u003cp\u003eMs. Haruka Mano who is actively engaged as a fermented cooking researcher. This time, she supervised the recipe of cooking that can be made easily using rice koji powder of Kyoto Hishiroku. Everything incorporates rice koji powder, all can be easily be challenged. Please have a try.\u003c\/p\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\"\u003e\n\u003cspan style=\"font-size: 18px; padding: 5px; border: 1px solid #000;\"\u003eFood Fermentation Researcher\u003c\/span\u003e\u003cspan style=\"font-size: 24px;\"\u003e\u003cbr\u003e Ms. Haruka Mano\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold; font-size: 22px; color: #600;\"\u003eLet's bring fermented seasoning into our everyday cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBorned in 1990, after leaving a specialized trading company, Ms. Haruka Mona obtained Food Coordinator qualification. She gained experience through working at a restaurant kitchen as a cooking research assistant, and work independently as a freelancer. Focusing on the idea of dishes that matches with Japanese rice wine, she begin to engage in wide range of activities such as cooking recipe, food product, become a cooking class instructor and even a writer.\u003c\/p\u003e\n\u003cp\u003eWas firsly inspired by her fondness of Japanese rice wine, she opened herself a new door towards the fermentation culture. She has visited various breweries places for fermentation prducts such as sake, miso and soy sauce throughout the country. By utilizing the deliciousness of the ingredients, Ms. Haruka Mano is an expert in proposing simple and colourful dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/manoharuka.jpg\" alt=\"manoharuka\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eLEMON BUTTER SAUTE OF CHICKEN BREAST MEAT\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eBy sprinkling rice koji powder, the chicken breast meat becomes tender and juicy.\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e2\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e25\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe01.jpg\" alt=\"LEMON BUTTER SAUTE OF CHICKEN BREAST MEAT\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Chicken Breast Meat\u003c\/dt\u003e\n\u003cdd\u003e1 piece (300g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Olive oil\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSake\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eRice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e1 Tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt\u003c\/dt\u003e\n\u003cdd\u003e1\/3 Teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003ePepper\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt Koji (Check out the recipe below)\u003c\/dt\u003e\n\u003cdd\u003e1 Tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Butter\u003c\/dt\u003e\n\u003cdd\u003e1 10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Vegetable of your choice\u003c\/dt\u003e\n\u003cdd\u003ereasonable amount\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003ePrick the chicken breast in several places with a fork. Mix the ingredients well, sprinkle evenly over the chicken breast meat, leave it for more than 5 minutes. (If you have time, leave it for more than an hour).\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eHeat the olive oil in a frying pan and bake the chicken from the skin with a low medium heat. Saute for about 3 minutes until browned and turn it over, sprinkle sake, coat and cook for 7 minutes with low heat. \u003cbr\u003e When the fire is stopped, put it as it is until coarse fever is obtained.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003ePut the ingredients of in a small saucepan and cook it to make sauce.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003eAfter the chicken cooled down, slice it and then arrange it on a plate. Sauce over the portion along with the vegetable of your choice and serve it.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eHAMBURGER WITH SALTED KOJI TOMATO SAUCE\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eKoji powder softens the minced meat. With plenty of gravy, even delicious after chilled \u003cbr\u003e Enjoy with salted koji tomato sauce.\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e3\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e40\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe02.jpg\" alt=\"HAMBURGER WITH SALTED KOJI TOMATO SAUCE\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Ground beef\u003c\/dt\u003e\n\u003cdd\u003e300g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e2 teaspoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Salt\u003c\/dt\u003e\n\u003cdd\u003e1\/2 teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Onion (chopped)\u003c\/dt\u003e\n\u003cdd\u003e1 piece\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Salad oil\u003c\/dt\u003e\n\u003cdd\u003e(a) 1 tablespoon\u003cbr\u003e (b) 2 teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Egg\u003c\/dt\u003e\n\u003cdd\u003e1\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Nutmeg\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Pepper\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Olive oil\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Garlic (cchopped)\u003c\/dt\u003e\n\u003cdd\u003e1\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Tomato sauce can (cut)\u003c\/dt\u003e\n\u003cdd\u003e1 can\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Salt (Check out the recipe above)\u003c\/dt\u003e\n\u003cdd\u003e2 tablespoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Liqour\u003c\/dt\u003e\n\u003cdd\u003e3 tablespoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Vegetable of your choice\u003c\/dt\u003e\n\u003cdd\u003eaccording to preferences\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eHeat the salad oil (a) in a frying pan and stir fry until the onion has soften\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eIn a bowl mix ground beef, Rioe Koji powder, salt, ① chopped onion, egg, and nutmeg together with some pepper and knead it well.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eForm it into 3-4 equal patties, with both hand toss it from right to left while removing the air inside the mixture and shape it into a ball. Lightly pressed in the middle of each patty to make an indent.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003eHeat the salad oil (b) in a frying pan and bake the hamburger over medium heat. When one side turned fully brown, flip it over. Cover and cook over low heat for 5 minutes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e5\u003c\/dt\u003e\n\u003cdd\u003ePrick it with bamboo skewer, if the juices run clear turn of the heat. (If its reddish, cook it until it become clear.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e6\u003c\/dt\u003e\n\u003cdd\u003eIn a small pan, heat the olive oil and garlic until fragrant, add boiled tomato can, Koji salt, liquor and simmer for about 5 minutes\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e7\u003c\/dt\u003e\n\u003cdd\u003eServe thehamburger on a plate, topped with tomato sauce, and your favorite vegetables.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003ePANCAKE WITH RICE KOJI POWDER AMAZAKE BERRY SAUCE\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eA rich texture Pancake, with the power of Rice Koji Powder! \u003cbr\u003e Served with Amazake berry sauce made from Rice Koji Powder\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e3\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e40\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe03.jpg\" alt=\"PANCAKE WITH RICE KOJI POWDER AMAZAKE BERRY SAUCE\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice flour\u003c\/dt\u003e\n\u003cdd\u003e95g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Baking Powder\u003c\/dt\u003e\n\u003cdd\u003e1 teaspoon (3.5g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Oil (Rapeseed or even rice oil)\u003c\/dt\u003e\n\u003cdd\u003e2 Teaspoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Milk\u003c\/dt\u003e\n\u003cdd\u003e100～110ml\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Amazake Berry Sauce\u003c\/dt\u003e\n\u003cdd\u003e1 teaspoon (3.5g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Amazake\u003c\/dt\u003e\n\u003cdd\u003e100ml\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Butter\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・strawberry\u003c\/dt\u003e\n\u003cdd\u003e(a)3 pieces\u003cbr\u003e (b)5 pieces\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Blueberry\u003c\/dt\u003e\n\u003cdd\u003e15 pieces\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eMake an Amazake Berry Sauce. Cut (a)strawberry into 15mm while (b)strawberry according to your preffering size (for the topping). Put amazake and butter in a small pot, heat over medium heat, and let it boil while stirring with a wooden spatula.\u003cbr\u003e When it is thick, add (a)strawberry. After it boiled up, turn off the heat and let it cooled off.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003ePut all ingredients of the pancake in a bowl, stir with whisk until the roux blended and there is no more lumps remained. (Viscosity varies depending on the type of rice flour, so adjust the amount of milk while observing it)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eHeat the frying pan over a low medium heat, and switch to low heat when warmed and pour ① into a cup or half a bowl. When the tops bubble, flip it over, bake it for about 30 seconds and then transfer it to platter. \u003cbr\u003e Bake and stack the desired number of pancakes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003ePour the sweet berry sauce from ① into ③ and top the strawberry and blueberry from (b).\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eMAKE IT WITH A THERMOS! AMAZAKE OF RICE KOJI POWDER\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eJust mix rice koji powder into hot water, keep warm with the thermos!\u003cbr\u003e You'll be surprised enough that you can make delicious sweet sake\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e1\u003c\/span\u003eLitre\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e15\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe04.jpg\" alt=\"MAKE IT WITH A THERMOS! AMAZAKE OF RICE KOJI POWDER\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Water\u003c\/dt\u003e\n\u003cdd\u003e800ml\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003ePut water in a pot and turn on the heat, and turn off the heat when it gets warmed to 65 degrees.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eAdd rice koji powder and stir until the foam disappears using whisk.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eOnce again heat it over low heat up to 65 degrees, then transfer to the thermos..\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003ekeep it warm for more than 8 hours, the sweet sake is completed..\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Point\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eIn order to keep in the warmth condition, please make it more than 80% of the capacity of the thermos bottle. (If the amount is small, the temperature tends to decrease, saccharification may become insufficient in some cases)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eIt can be stored in cold storage for 5 days ~ 1 week, frozen for up to 3 months.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eAbout Rice Koji Powder 1kg - Kyoto Hishiroku Co., Ltd Special Product\u003c\/h2\u003e\nKyoto's long-established Koji seed of \"Hishiroku\" that lasts more than 300 years since its foundation. Currently, there are only 10 different Koji stores in Japan, Hishiroku has continued to protect the tradition as a kind of koji. Currently, we have 45 varieties of Aspergillus. It is used not only in Kyoto but also in fermented foods such as miso and soy sauce across the country, I support the food culture of Japan.\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0072p009.jpg\" alt=\"種麹 菱六\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003ch4\u003eMessage from the company for Koji - Kyoto \"Hishiroku\" Special Product\u003c\/h4\u003e\n\u003ch5\u003eIn the land of mountain and river that surrounds the royal castle · of Kyoto has raised the reputation of \"Hishiroku\" for over 300 years. In its long history, he steadily promoted steady progress of seed koji. A small work hidden in Koji kin (a bacteria used for making Koji), to the future tomorrow that will eventually produce big things I truly believe that it will become vitality, I am researching and endeavoring to deliver highly stable products with aunthenticity. We would like to ask you for further patronage as we can make use of the products of Hishihiroku.\u003c\/h5\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003ch1 class=\"unityMain_h1\"\u003eUsage Precautions\u003c\/h1\u003e\n\u003cp class=\"prd_unityTxt\"\u003e·Make sure to clean up appliances, cloths, hands and so on carefully so that germs etc. do not enter. \u003cbr\u003e ·Please use after opening as soon as possible. \u003cbr\u003e \u003cbr\u003e This item will be shipped by Kuroneko Mail facilities, We deliver it by envelope in a simplified way. Products will be posted to your home post. (Please be aware that refunds or exchanges will not be possible even if the product is stolen or damaged after shipping)\u003cbr\u003e Delivery days are about 1 ~ 2 days. Depending on the area, it may take about one week.\u003cbr\u003e We will adjust and ship as soon as possible so that it will arrive on the arrival date of your choice, Delivery with precise date and time zone designation is not available.\u003cbr\u003e Payment by cash on delivery is not possible.\u003c\/p\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet Content\u003c\/th\u003e\n\u003ctd\u003e1kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredient\u003c\/th\u003e\n\u003ctd\u003e· Rice（Domestic）· Koji Kin \u003cbr\u003e · Weight：1kg · Apparatus : Cloth\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kome-kouji1kg_TOP_en.jpg\" alt=\"米麹パウダー\" style=\"margin: 0;\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"菱六","offers":[{"title":"Default Title","offer_id":13109293154369,"sku":"105392407","price":7560.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/kome-kouji1kg-283619.jpg?v=1630897494"},{"product_id":"koji_019","title":"Okayama's 100% Organic Dried Brown Rice Koji (Marukura) - 500gr","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Okayama's 100% Organic Brown Dried Rice Koji (Marukura)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrganic Dried Brown Rice Koji By Marukura is a rice koji with organic JAS certified made by the craftsmen from Okayama Prefecture. Not only JAS, but this product also passed the FDA (American Food and Drug Administration) accreditation test, one of the most strict food and drug accreditation in the world.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis product is carefully and slowly produced in warm temperature so the koji mold won't break.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"Dried_Rice_Koji_Marukura\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259a.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYou can use rice koji for making sweet sake (amazake), homemade miso (traditional Japanese seasoning made from fermented soybeans and barley or rice koji), shio koji (Japanese natural seasoning made by salt, water and rice koji), and other things. You can also use it as a substitute materials when making yeast food such as bread and sweets.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"how_to_use_rice_koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259g.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"marukura_dried_brown_rice_koji_500g\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/64524475.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"rectangle_prd clearfix\"\u003e\n \u003cdiv class=\"rectangleImg\"\u003e\n \t\u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2021\/03\/driedkoji_en_01.jpg\" alt=\"シンプルコード5\" width=\"100%\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"rectangleTxt\"\u003e\n \u003ch2 class=\"unityMain-b_h2d\"\u003eHow to Rehydrate Dry Koji\u003c\/h2\u003e\n \u003cp\u003eFirst time using dry koji? Find out how to easily rehydrate dry koji to make Japanese fermented foods.\u003c\/p\u003e\n \u003cp class=\"simple_linkBtn\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/rice-koji\/how-to-rehydrate-dry-koji\/\" target=\"_blank\"\u003eView Article\u003c\/a\u003e\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n\u003ch3 class=\"unityMain-b_h3\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003eWe are pleased to inform you that Marukura 100% Organic Dried Brown Rice Koji is now available on Amazon USA. Click the link to see the product!\u003c\/p\u003e\n\u003ca class=\"unityButtonLink\" href=\"https:\/\/www.amazon.com\/dp\/B007WPLWTY?ref=myi_title_dp\"\u003eBUY ON AMAZON\u003c\/a\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout The Difference Between White Rice Koji and Brown Rice Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAt first glance, the color is different. But not only its appearance, but the taste and fragrance are also different.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf you make miso or sweet sake with white rice koji, the result will be very sweet. With the refreshing scent, there are almost no Japanese people who would dislike it. Also, since the production volume is also large, white rice koji is easy to obtain. The dish recipe using white rice koji is also abundant, so it is perfect for people who are a beginner at using koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBrown rice koji can be used for making miso, shio koji, and sweet sake as well. But compared with white rice koji, the unique sweetness of brown rice has become its attractiveness. It tastes slightly bitter and remains in the mouth. This subtle bitterness And flavor is the real pleasure of brown rice. There are lots of previous costumers who reorder the brown rice koji when try tried it for the first time. The deep sweet scent brings so much presence.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor those who have already used the white rice koji and grasped the know-how of the fermentation process , this brown rice koji will be our next recommendation item you would like to try!\u003c\/p\u003e\n\u003cp\u003eEven those who use koji for the first time, please note that brown rice koji is not hard to handle. Like white rice koji, you can use it for various dishes. The only difficulty is that brown rice koji cannot be stock up easily because of the small amount of distribution.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0260c.jpg\" alt=\"whiterice_koji_vs_brownrice_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage from Our Customers\u003c\/h2\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_1\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b1.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eI made salt koji with this dried koji and coarse salt.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e As the time passed, the homemade salt koji become more and more delicious. I like using this product for making various cookings.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Megumi Masuda)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_2\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b4.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eI like it so much that I finished using the dried koji so quickly.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e Because I finished using is so quickly, I think I'll buy it again in bigger amount.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Asami Takazawa)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_men-a2.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eThis dried rice koji is slightly sweet.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e I boiled the 150g of cooked rice and 900ml of water to the pot and put in the koji when the temperature reaches 60-degree Celcius. After I transferred it to the rice cooker and keeping the lid open for 10 hours in a warming mode, I can make amazake without fail.\u003cspan style=\"font-weight: bold;\"\u003e...(ebofvr)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_4\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_men-a1.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eSo delicious!\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e It doesn't taste too strong and very tasty.\u003cspan style=\"font-weight: bold;\"\u003e...(Mr. Kazuki Isono)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_5\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b5.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eThe homemade miso that I made using this dried rice koji has a certain deep taste to it.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e It's so good, I've made it countless times.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Yoko Tsukamoto)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_6\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b2.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eI was worried about the best before date because I wanted to use it overseas, but it could last for 6 months.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e I can make delicious amazake from this, so I recommend it!\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Suzuka Mizusaki)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow to Use Organic Dried Brown Rice Koji?\u003c\/h2\u003e\n\u003cp\u003eLike the white rice koji, you can use this to make sweet sake, homemade miso, and shio koji easily at home. The dishes will be more delicious if you use the high-quality koji made by old-fashioned way!\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/way-of-making-salt-koji\"\u003eShio Koji (Salt Koji)\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Died Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_007.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eHomemade shio koji can be made by mixing dried koji, salt, and water and then fermenting it.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003eHomemade Miso\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Dried Koji Miso\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_008.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eIf you mix soybean and salt in dried koji and ferment it for a long time, you can make handmade miso. *On the packaging, it is stated that you should rehydrate dried koji before using it. But you can use dried koji as it is when you're making homemade miso.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/amazake\"\u003eAmazake (Sweet Sake)\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Dried Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_009.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eMix dried koji and hot water of about 55-60 degree Celcius in a rice cooker or any type of heat incubator. Keep it warm for about 6 hours and you can make delicious amazake only with rice koji!\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eFermented Food Recipes from Kawashimaya The Japanstore\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/pdf_recipe_banner.jpg\" alt=\"recipe link\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Difference Between Dried Koji and Regular Koji\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"dried_brown_koji_difference\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0260b.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eDried koji is a type of koji that has been dehydrated. Koji can be divided into two types: regular koji (raw koji) and dried koji. Regular koji that is not dried is susceptible to various unwanted bacteria. It can also easily deteriorate in quality due to self-fermentation. Therefore, regular koji is harder to store. Because of that, dried koji was created.\u003c\/p\u003e\n\u003cp\u003eDried koji is very strong against various bacteria that have bad effects on the fermentation. It can also prevent self-fermentation. In addition to that, the taste of dried koji is pretty much the same as regular koji.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage From Marukura Food Manufacturer\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"marukura_brand\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259e.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eThe Marukura Food Manufacturer do the production and sells koji, sweet sake, and miso at Kurashiki City, Okayama Prefecture. In addition to domestic sales, we are exporting organic food (such as brown rice sweet sake, white miso, wheat miso, natto miso, etc) to North America, European Union, Australia, and Southeast Asia. Because of that, we strive to deal not only with domestic hygiene standards but also overseas hygiene standards. In November 2017, we passed the examination from FDA (United State's Food and Drug Administration) which is said to be one of the most difficult examinations. Because of that, we can smoothly exports well. There are indeed lots of companies with a long history that can not be imitated outside Japan. We take advantage of know-how to cultivated to produces food that can be eaten deliciously, safely and securely. That is the restoration of a brand made in Japan.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eSpecial Features of Organic Dried Brown Rice Koji By Marukura\u003c\/h2\u003e\n\u003cp\u003e●　Because this product dried at a low temperature, it is effective for long-term preservation.\u003cbr\u003e●　Production doesn't use any additives nor chemical substances.\u003cbr\u003e●　Passed the Organic JAS Certification and American Food and Drug Administration (FDA) Certification.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"marukura_certification\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259f.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eOkayama's 100% Organic Dried Brown Rice Koji (Marukura) - 500g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e500g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBest Before\u003c\/th\u003e\n\u003ctd\u003e6 Months after production date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in places with low humidity or keep them in the fridge\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"line-height: 2; text-align: justify; font-size: 12px;\" colspan=\"2\"\u003eWhen saving dried koji, please avoid places with high temperature, high humidity, and direct sunlight that could change the dried koji's taste and quality. Please save it in a cool place such as the refrigerator and use sealed containers so the dried koji won't absorb any moisture.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"marukura_dried_brown_rice_koji_500g\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0260_en_500g.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"マルクラ","offers":[{"title":"Default Title","offer_id":13109293219905,"sku":"64524475","price":1237.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/4691b0e61c27be157ff4d7b24ac08d2a.jpg?v=1553750749"},{"product_id":"koji_023","title":"Okayama's 100% Organic Dried Rice Koji (Marukura) - 500g","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Okayama's 100% Organic Dried Rice Koji (Marukura)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrganic Dried White Rice Koji By Marukura is a rice koji with organic JAS certified made by the craftsmen from Okayama Prefecture. Not only JAS, but this product also passed the FDA (American Food and Drug Administration) accreditation test, one of the most strict food and drug accreditation in the world.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis product is carefully and slowly produced in warm temperature so the koji mold won't break.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"Dried_Rice_Koji_Marukura\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259a.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eYou can use rice koji for making sweet sake (amazake), homemade miso (traditional Japanese seasoning made from fermented soybeans and barley or rice koji), shio koji (Japanese natural seasoning made by salt, water and rice koji), and other things. You can also use it as a substitute materials when making yeast food such as bread and sweets.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"how_to_use_rice_koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259g.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"marukura_dried_rice_koji_500g\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259%20.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"rectangle_prd clearfix\"\u003e\n \u003cdiv class=\"rectangleImg\"\u003e\n \t\u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2021\/03\/driedkoji_en_01.jpg\" alt=\"シンプルコード5\" width=\"100%\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"rectangleTxt\"\u003e\n \u003ch2 class=\"unityMain-b_h2d\"\u003eHow to Rehydrate Dry Koji\u003c\/h2\u003e\n \u003cp\u003eFirst time using dry koji? Find out how to easily rehydrate dry koji to make Japanese fermented foods.\u003c\/p\u003e\n \u003cp class=\"simple_linkBtn\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/rice-koji\/how-to-rehydrate-dry-koji\/\" target=\"_blank\"\u003eView Article\u003c\/a\u003e\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003eWe are pleased to inform you that Marukura 100% Organic Dried Rice Koji is now available on Amazon USA. Click the link to see the product!\u003c\/p\u003e\n\u003ca class=\"unityButtonLink\" href=\"https:\/\/www.amazon.com\/dp\/B007WPPJBG?ref=myi_title_dp\"\u003eBUY ON AMAZON\u003c\/a\u003e\u003c\/section\u003e\n \n \n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage from Our Customers\u003c\/h2\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_1\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b1.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan color=\"#290e04\" size=\"5\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eI made salt koji with this dried koji and coarse salt.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e As the time passed, the homemade salt koji become more and more delicious. I like using this product for making various cookings.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Megumi Masuda)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_2\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b4.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan color=\"#290e04\" size=\"5\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eI like it so much that I finished using the dried koji so quickly.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e Because I finished using is so quickly, I think I'll buy it again in bigger amount.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Asami Takazawa)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_men-a2.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan color=\"#290e04\" size=\"5\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eThis dried rice koji is slightly sweet.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e I boiled the 150g of cooked rice and 900ml of water to the pot and put in the koji when the temperature reaches 60-degree Celcius. After I transferred it to the rice cooker and keeping the lid open for 10 hours in a warming mode, I can make amazake without fail.\u003cspan style=\"font-weight: bold;\"\u003e...(ebofvr)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_4\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_men-a1.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan color=\"#290e04\" size=\"5\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eSo delicious!\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e It doesn't taste too strong and very tasty.\u003cspan style=\"font-weight: bold;\"\u003e...(Mr. Kazuki Isono)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_5\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b5.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan color=\"#290e04\" size=\"5\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eThe homemade miso that I made using this dried rice koji has a certain deep taste to it.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e It's so good, I've made it countless times.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Yoko Tsukamoto)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_6\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b2.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan color=\"#290e04\" size=\"5\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eI was worried about the best before date because I wanted to use it overseas, but it could last for 6 months.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e I can make delicious amazake from this, so I recommend it!\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Suzuka Mizusaki)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow to Use Organic Dried White Rice Koji?\u003c\/h2\u003e\n\u003cp\u003eYou can use it to make sweet sake, homemade miso, and shio koji easily at home. The dishes will be more delicious if you use the high-quality koji made by old-fashioned way!\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/way-of-making-salt-koji\"\u003eShio Koji (Salt Koji)\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Died Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_007.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eHomemade shio koji can be made by mixing dried koji, salt, and water and then fermenting it.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003eHomemade Miso\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Dried Koji Miso\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_008.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eIf you mix soybean and salt in dried koji and ferment it for a long time, you can make handmade miso. *On the packaging, it is stated that you should rehydrate dried koji before using it. But you can use dried koji as it is when you're making homemade miso.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/amazake\"\u003eAmazake (Sweet Sake)\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Dried Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_009.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eMix dried koji and hot water of about 55-60 degree Celcius in a rice cooker or any type of heat incubator. Keep it warm for about 6 hours and you can make delicious amazake only with rice koji!\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eFermented Foods Recipes from Kawashimaya The Japanstore\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/pdf_recipe_banner.jpg\" alt=\"recipe link\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Difference Between Dried Koji and Regular Koji\u003c\/h2\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"dried_koji_difference\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259d.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eDried koji is a type of koji that has been dehydrated. Koji can be divided into two types: regular koji (raw koji) and dried koji. Regular koji that is not dried is susceptible to various unwanted bacteria. It can also easily deteriorate in quality due to self-fermentation. Therefore, regular koji is harder to store. Because of that, dried koji was created.\u003c\/p\u003e\n\u003cp\u003eDried koji is very strong against various bacteria that have bad effects on the fermentation. It can also prevent self-fermentation. In addition to that, the taste of dried koji is pretty much the same as regular koji.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage From Marukura Food Manufacturer\u003c\/h2\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"marukura_brand\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259e.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe Marukura Food Manufacturer do the production and sells koji, sweet sake, and miso at Kurashiki City, Okayama Prefecture. In addition to domestic sales, we are exporting organic food (such as brown rice sweet sake, white miso, wheat miso, natto miso, etc) to North America, European Union, Australia, and Southeast Asia. Because of that, we strive to deal not only with domestic hygiene standards but also overseas hygiene standards. In November 2017, we passed the examination from FDA (United State's Food and Drug Administration) which is said to be one of the most difficult examinations. Because of that, we can smoothly exports well. There are indeed lots of companies with a long history that can not be imitated outside Japan. We take advantage of know-how to cultivated to produces food that can be eaten deliciously, safely and securely. That is the restoration of a brand made in Japan.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSpecial Features of Organic Dried Rice Koji By Marukura\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● Because this product dried at a low temperature, it is effective for long-term preservation. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● Production doesn't use any additives nor chemical substances. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● Passed the Organic JAS Certification and American Food and Drug Administration (FDA) Certification.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"marukura_certification\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259f.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Details\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eName\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOkayama's 100% Organic Dried Rice Koji (Marukura) --500g\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQuantity\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e500g\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBest Before\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e6 Months after production date\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStoring Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKeep in places with low humidity or keep them in the fridge\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"line-height: 2; text-align: justify; font-size: 12px;\" colspan=\"2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhen saving dried koji, please avoid places with high temperature, high humidity, and direct sunlight that could change the dried koji's taste and quality. Please save it in a cool place such as the refrigerator and use sealed containers so the dried koji won't absorb any moisture.\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Organic brown rice jiuqu\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259_en_500g.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"マルクラ","offers":[{"title":"Default Title","offer_id":13109294334017,"sku":"63846694","price":1237.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/3c36764c61edba195d68cfa6b0b0030a.jpg?v=1553752277"},{"product_id":"koji_028","title":"Barley Koji 840 g (Inoue Main Store special domestic dried barley koji 100%)","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv class=\"exp su freetmp\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Barley Koji 840 g (Inoue Main Store special domestic dried barley koji 100%)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe dried type of barley koji made from 100% Japan domestically produced barley. By drying regular koji, this product is a dry type koji that can be stored for a long time (1 year).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eInoue Main Shop is a long-established miso and soy sauce manufacturer in Nara Prefecture, Japan that has professionally created the materials and manufacturing method for this product.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"dried_barley_rice_inoue_shop_870g\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_012.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e* This dried barley koji is a handmade product. Since mass production is not possible, therefore the stock is limited. Please note properly that we may limit your order number. The product also may not available at the time if the status is \"sold out\" \". Thank you for your understanding in advance.\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"inoue_dried_barley_koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0065p001.jpg\"\u003e\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMore Fermented Foods Recipe from Kawashima The Japanstore\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"resipiContainer\"\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg class=\"lazypreload lazyloaded\" width=\"100%\" alt=\"recipe link\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/recipeslinknowords.jpg\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"resipText-block\"\u003e\n\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFermentation Food Recipes \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e \u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eClick Here\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Difference Between Dried Koji And Regular Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cb\u003eKoji\u003c\/b\u003e is a fermented product made out of rice\/barley that has been sprinkled with koji starter and fermented for a certain amount of time. in order to last for a long time, koji can be dehydrated. Dehydrated koji is called \u003cb\u003eDried Koji\u003c\/b\u003e. This dried barley koji is made by drying raw koji using domestically produced barley, enabling long-term storage without losing its quality.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"what_is_dried_koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0065p004.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessages From Our Buying Customers\u003c\/h2\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e The quality of rice koji here is good, so I purchased the barley koji as well. I made the miso I consumed at home by myself, and I found out the taste of miso changes considerably depending on the quality of the koji used.\u003cbr\u003eThis product has good quality, and I like it because it can give a good richness to the miso. I think I will use it again. Thank you.\u003cbr\u003e\u003cbr\u003eMori Yumie\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I usually use rice koji, but this time, I tried to use barley koji to make barley miso. I was able to prepare it with the same method as rice koji without any problems.\u003cbr\u003eThe miso will be fermented and ready around next January. I hope it will be delicious!\u003cbr\u003e\u003cbr\u003eHousewife\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e This product has solid barley grains. I'm looking forward to using it for making barley miso. Also, it's good that it doesn't contain any additives and has a long expiration date.\u003cbr\u003e\u003cbr\u003eTominaga\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I found your product when it's hard to get domestic barley koji, and it's also a hassle to make it from scratch. This product is very convincing both in terms of quality and price. I will use it again.\u003cbr\u003e\u003cbr\u003eNoda\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e This product is helpful because of its long expiration date and I can use it little by little. I plan to use it for making salt koji (shio koji) and homemade barley miso.\u003cbr\u003e\u003cbr\u003eShiraishi\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I bought it for making miso. It takes a while to soak it in water, but I could use it without any problems. It seems that it is made diligently and easy to use.\u003cbr\u003e\u003cbr\u003eGUIRO\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow To Rehydrate Dried Koji\u003c\/h2\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eThings to Prepare\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e● Dried Koji\u003cbr\u003e● Big Tray\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eHow to Rehydrate\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e1. Spread the dried koji on the tray: press the dried koji with your fingers while the dried koji is still on the bag to separate the grains. Then spread them out on a large tray.\u003cbr\u003e2. Use water to rehydrate: one bag of dried rice koji (860gr) requires about 200ml of lukewarm water. If you're using dried wheat\/barley koji, use 330ml of lukewarm water.\u003cbr\u003e3. Mix them well: to make sure the water is absorbed naturally, stir the mixture 15-20minutes after the water is added.\u003cbr\u003e4. Finish: Rehydrate your dried koji in lukewarm water for about 1 hour and it is ready to use.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"color: red;\"\u003e\u003cb\u003eImportant!\u003c\/b\u003e\u003cbr\u003eUse lukewarm water to rehydrate your dried koji. Do not use hot boiling water.\u003cbr\u003eAfter you rehydrate your koji, please use them on the same day.\u003cbr\u003eUse dried koji as soon as possible after opening\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/how-to-use-dried-ricekoji\"\u003e\u003cimg alt=\"How_to_Rehydrate_Dried_Rice_Koji\" width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/f97f919481ed06e8d81646bdc67c80e1_355x_crop_center.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Rehydrate Dried Rice Koji\u003c\/span\u003e\u003cbr\u003e This tutorial is made by Kawashima The Japanstore using advices from the manufacturer of the dried koji themselves. Feel free to use this as a reference when you cook with dried koji in your kitchen.\u003cbr\u003e \u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/how-to-use-dried-ricekoji\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003e\u003cimg alt=\"how_to_make_miso\" width=\"100%\" src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2016\/12\/miso-2.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Make Miso\u003c\/span\u003e\u003cbr\u003e We will tell you how to make delicious homemade miso, which this recipe is an instruction from miso manufacturer summarized by Kawashima the Japan Store.\u003cbr\u003eWe also wrote the important point in miso-making, and Q \u0026amp;amp A about miso from the miso manufacturer.\u003cbr\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/what-is-koji\"\u003e\u003cimg alt=\"whatis_koji_article\" width=\"100%\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/what_is_koji_cover_300x.jpg?v=1611812080\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eWhat is Koji? Introducing the Kinds of Koji and How to Use It\u003c\/span\u003e\u003cbr\u003e“Is koji different from koji spore and koji starters?”\u003cbr\u003e“How many kinds of koji can I find and how to use them?”\u003cbr\u003eThis article is about the complete guide about koji and everything you need to learn about it.\u003cbr\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/what-is-koji\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage From Manufacturer ~ Inoue Shop\u003c\/h2\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"manfuacturer_inoue_shop\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_010.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eInoue shop is established during the closing of the Edo period. We move to Nara Prefecture (our current location), bought an old ice factory building, and build this company. In the quaint brick building, tasty soy sauce and miso are manufactured. We also specialized in Koji making. Please use our dried koji to cook salt koji, miso, amazake, or any delicious food in your home.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eSpecial Features of Inoue Dried Koji\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003e● Because it is dehydrated, it can last for a very long time\u003cbr\u003e● Made using domestic barley\u003cbr\u003e● No additives\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eMore from Inoue Shop\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prdLink clearfix\"\u003e\n\u003cdiv class=\"prdLinkLeft\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/koji_008\"\u003e\u003cimg width=\"100%\" alt=\"dried_rice_koji_inoue_shop\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/A0022_01.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"prdLinkRight\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eDried Koji (Rice Koji) 1kg (860gr) Product of Inoue Dried Koji Shop\u003c\/dt\u003e\n\u003cdd\u003eInoue dried rice koji made from 100% local Japanese rice, carefully made by hands. By drying regular koji, this product is a dry type koji that can be stored for a long time. Suitable for making salt koji, miso, and amazake at home.\u003c\/dd\u003e\n\u003cdd\u003e\n\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePrice: $ 13.32 \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Netto: 860g\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/dd\u003e\n\u003cdd\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/koji_008\" class=\"ItemLinkBtn\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGo to product page\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Details\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQuantity\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e840g (worth 1kg of rice)\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRaw Ingredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBarley (100% Japan domestic barley)\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBest Before\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 Year\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStoring Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKeep in refrigerator in under 15 ℃\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDried barley koji is easy to get damp after opening, so please use it as soon as possible after opening the package.\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Dried_barley_Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0065p001.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"井上本店","offers":[{"title":"Default Title","offer_id":13109294989377,"sku":"48942065","price":1382.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0065p001-164439.jpg?v=1630897199"},{"product_id":"cooking-oil_001","title":"Orcio Sannita Organic Extra Virgin Oil 500ml","description":"\u003cdiv id=\"product_explain\"\u003e\n\u003ch1\u003eOffice team・San needs extra virgin olive oil and\u003c\/h1\u003eFrom southern Italy gem of the Campagna province of Venice, Italy production of garzoni my family makes olive oil. Oil and more condiments like olive flavor and nutrition to the whole and you can taste the finest organic oils. Garzoni my family for generations olive cultivation to engage farmers. Finally 8 of the vineyard in organic farming in the 3000 bottles of olive growth. Ripe to be in front of the olive fruit all hand-picked at Harvest. Italy[Bioagricoop]certified.\u003c\/div\u003e","brand":"アサクラ","offers":[{"title":"Default Title","offer_id":13110088695873,"sku":"76515882","price":3629.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/76515882.jpg?v=1553752081"},{"product_id":"cooking-oil_016","title":"Premium rice oil \u003cCOME-YU\u003e Komeyu 450g- Sanwa fat","description":"\u003cdiv id=\"product_explain\"\u003e\n\u003ch1\u003ePremium rice oil and \u003ccome-yu\u003e Komeyu is\u003c\/come-yu\u003e\n\u003c\/h1\u003eKomeyu is to crush by squeezing process the fresh rice bran of domestic,Was essential oil by physical refining method called steam refining method, is pure \"rice oil\". By employing such a production method, including the active ingredient vitamin E contained in the raw material,Including γ- oryzanol, tocotrienol, efficient plant sterolsNow \"premium oil\".\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1459_02.jpg\" alt=\"プレミアムなこめ油〈COME-YU〉コメーユ\" width=\"738\"\u003e\u003c\/div\u003e \u003ch4 style=\"font-family: Verdana,'Yu Mincho','メイリオ', 'ヒラギノ角ゴ ProN W3', 'Hiragino Kaku Gothic ProN', Meiryo, sans-serif; font-size: 20px; color: #24242b; padding-bottom: 10px;\"\u003eFeatures of Komeyu\u003c\/h4\u003e● flavor without a habit also a feature of the rice oil is intact, it became more concentrated.● raw material traceability, of course, does not use any such solvents, it is safe and secure rice oil stuck to the physical process.● because it is produced by our own compression and purification technology, has become a rich oil to the active ingredient compared to conventional products.\u003cdiv id=\"column\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1459_03.jpg\" alt=\"コメーユの特徴\" width=\"738\"\u003e \u003cb\u003eVitamin E\u003c\/b\u003eThe antioxidant action, protecting the body of lipids from oxidation, is a nutrient to help maintain healthy cells.\u003cb\u003eγ- oryzanol (gamma - oryzanol)\u003c\/b\u003eIn rice oil specific components, in addition to, menopause there is oxidation inhibiting action of the oil,It is said to be effective in improvements such as gastrointestinal neurosis.To \"Komeyu\" is, compared to our conventional product of rice oil,Antioxidants γ- oryzanol of about 8 times the natural contains.\u003cb\u003eTocotrienol\u003c\/b\u003eA component that is said to have about 50 times the effect of antioxidant effect with the vitamin E, have been abundant in rice oil.\u003cb\u003ePlant sterols\u003c\/b\u003eIt is said to play a role in inhibiting the absorption of cholesterol.Rice oil is often content of plant sterols than the other oils,In addition to the \"Komeyu\" it has been included about 1.4 times of the plant sterols of the conventional rice oil.\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\u003cp\u003e\u003ca alt=\"　商品購入画面へ\" href=\"#bottom_cart\"\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e \u003ch4 style=\"font-family: Verdana,'Yu Mincho','メイリオ', 'ヒラギノ角ゴ ProN W3', 'Hiragino Kaku Gothic ProN', Meiryo, sans-serif; font-size: 20px; color: #24242b; padding-bottom: 10px;\"\u003eMethod of manufacturing a commitment Komeyu\u003c\/h4\u003e\n\u003cb\u003eCommitment to raw materials\u003c\/b\u003e● cooperation with the rice mill and an oil refinery, and then processed in a short period of time fresh rice bran.● to maintain and deactivate the fat-degrading enzyme lipase by the stabilizer treatment freshness.\u003cb\u003eCommitment compression method\u003c\/b\u003e● without the use of organic solvents, and oil extraction by physical compression.● by proprietary compression technology to condense the brown rice original component.\u003cb\u003eCommitment purification method\u003c\/b\u003e● adopted a steam refining process, you can stop the active ingredient.● Do not use chemicals, is non-chemical purification methods.\u003cdiv id=\"column\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1459_04.jpg\" alt=\"コメーユのこだわりの製造方法\" width=\"738\"\u003e 1. expression stepAn organic solvent without any, and oil extraction by traditional compression method.2. degumming processExcept for the lecithin or the like to be the cause of the foaming of the oil.3. dewaxing stepFiltered at a low temperature, except the wax content.4. bleaching processAnd improve the natural color of the colored material oil to remove the (carotenoids, etc.) and impurities quality of sugar.5. distillation deoxidation stepIn high-temperature, high-vacuum, to remove the odor and free fatty acids.\u003cdiv id=\"column\"\u003e\u003cimg width=\"738\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/oshiharai_all.jpg\" alt=\"プレミアムなこめ油〈COME-YU〉コメーユ\"\u003e\u003c\/div\u003e \u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\u003cp\u003e\u003ca alt=\"　商品購入画面へ\" href=\"#bottom_cart\"\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e \u003ch1\u003ePremium rice oil \u003ccome-yu\u003e Komeyu product information\u003c\/come-yu\u003e\n\u003c\/h1\u003e\n\u003cdiv id=\"column\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1460_01.jpg\" alt=\"コメーユのこだわりの製造方法\" width=\"738\"\u003eShelf Life: 1 year from the productionContents: 450g ● measure of intakeDaily intake recommended dose of this product is 1 tablespoon (14g) degree.This product 14g contains about 6mg vitamin E, it can take about 75% of vitamin E (8mg) required for the day.※ such as the display reference value nutrients are quoted from the Food Safety onset No. 0701006 (Ministry of Health, Labor and Welfare)● Precautions to be takenThis product is, or disease is cured by high intakes, do not more health or improve.Please observe the recommended dose of the day. This product is different from a health food,Who is not a separate review by the Minister of Health.Diet, the staple food, main dishes, the balance of the side dishes based meal.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"三和油脂","offers":[{"title":"Default Title","offer_id":13110090432577,"sku":"106389043","price":1728.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/106389043.jpg?v=1553752709"},{"product_id":"soy-sauce_010","title":"Inoue Old Style Shoyu Soy Sauce 720 ml - Inoue Soy Sauce Store","description":"\u003cdiv id=\"tempB\"\u003e\n \u003csection id=\"INDEXcaution\"\u003e\n \u003cdiv class=\"caution\"\u003e\n \u003ch3\u003eNotice\u003c\/h3\u003e\n \u003cp class=\"mb-0\"\u003eDue to significant increases in the costs of raw materials such as soybeans and salt, as well as packaging and fuel, the manufacturer has revised their pricing. As a result, we will also be adjusting our sales prices. We kindly ask for your understanding.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eWhat is Inoue Traditional Soy Sauce 720ml?\u003c\/h2\u003e\n \u003ch3\u003eSoy sauce from Okuizumo Inoue, created by natural brewery yeast\u003c\/h3\u003e\n \u003cp\u003eIn the climate of Okuizumo, passing through the four seasons twice, the soy sauce becomes delicious. That's why we always consult the moromi (fermenting mash) in the barrel.\n While typical dark soy sauce uses a 50\/50 blend of soybeans and wheat, “Traditional Soy Sauce” is brewed with about 20% more soybeans.\n In addition to the broad flavor unique to natural brewing, the generous use of high-quality ingredients gives Inoue Traditional Soy Sauce its deep richness, color, and aroma.\u003c\/p\u003e\n \u003c\/section\u003e\n\n \u003csection id=\"INDEXqa\"\u003e\n \u003cdiv itemscope itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n \u003ch3\u003eQ\u0026amp;A About Inoue Traditional Soy Sauce\u003c\/h3\u003e\n \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eWhat kind of salt is used as an ingredient?\u003c\/h4\u003e\n \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003eWe use natural salt called \"Shima Maasu\" from Okinawa Prefecture.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\n \u003csection id=\"INDEXproductDetail\"\u003e\n \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n \u003cdiv id=\"productDetail\"\u003e\n \u003cdiv class=\"pd_tbl\"\u003e\n \u003ctable class=\"table\"\u003e\n \u003cthead class=\"thead\"\u003e\n \u003ctr\u003e\n \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n \u003c\/tr\u003e\n \u003c\/thead\u003e\n \u003ctbody class=\"tbody\"\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eDomestic whole soybeans, domestic wheat, salt\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNet Volume\u003c\/th\u003e\n \u003ctd\u003e720ml\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Instructions\u003c\/th\u003e\n \u003ctd\u003eTraditional soy sauce contains live yeast. Film-forming yeast may occasionally develop. Please refrigerate after opening.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eShelf Life\u003c\/th\u003e\n \u003ctd\u003e2 years\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd_img\"\u003e\n \u003cimg src=\"https:\/\/img17.shop-pro.jp\/PA01152\/001\/product\/98984824.jpg?cmsp_timestamp=20210510161418\" alt=\"Main Image\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/div\u003e\n","brand":"井上醤油店","offers":[{"title":"Default Title","offer_id":13112678187073,"sku":"98984824","price":1004.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/98984824.jpg?v=1553750593"},{"product_id":"soy-sauce_011","title":"Hatsukari Soy Sauce 1000ml From Matsumoto Craft Soy Sauce Factory","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\u003cdiv class=\"exp\"\u003e\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eHatsukari Soy Sauce From Matsumoto Craft Soy Sauce Factory\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_syoyu.jpg\" width=\"100%\" alt=\"松本醤油商店の醤油蔵\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eHatsukari Soy Sauce is a saishikomi soy sauce that has been aged for 2 years and made using the best local ingredients like soybeans and wheat. It is a masterpiece product that has a great umami and residual sweetness. These features enhance the color, taste, and aroma of the product itself. Hatsukari Soy Sauce can be used for a lot of purpose. The product will be kept fresh in the bottle. \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"color: #999;\"\u003e*Saishikomi soy sauce: A soy sauce that is brewed not only with salted water, but also with an already finished soy sauce batch. Hence, it has a very rich flavor.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eLocated In Kawagoe City, Saitama Prefecture\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_kura.jpg\" width=\"100%\" alt=\"松本醤油商店の醤油蔵\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eMatsumoto Craft Soy Sauce is a soy sauce brewery that have been establish for about 250 years in Kawagoe City. In the brewery that is built in 1830s, where 40 large vats that has been used since Edo period line up, soy sauce manufacture continues with a traditional method. Inside the historical brewery, a lot of fermentation is done. Like koji mold, yeasts, and lactic acid bacteria. Using all of these, Matsumoto soy sauce is born.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eThe Making of Koji\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_kouji.jpg\" width=\"100%\" alt=\"松本醤油商店の麹作り\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eOn the making of soy sauce, the most important point is the making of koji. Koji is a type of fermentation product that is made from \u003ci\u003easpergillus oryzae\u003c\/i\u003e. It is a very common ingredient to make many traditional Japanese food like soy sauce, miso, amazake, etc. Using wheat from Saitama and soybeans from Kawagoe, koji is made for about three days. Even though right now this work is done by machines, but the koji room is routinely checked every night by people to make sure that the humidity and the temperature is optimal for the propagation of koji mold.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eFermentation And Maturation\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_hakkou.jpg\" width=\"100%\" alt=\"松本醤油商店の発酵\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eAfter the koji is propagated, it is moved to a very large vat. In this stage, salted water and unpasteurized soy sauce is added to the mix. The moromi (soy solution) that is made from this mixture is let to age for more than a year. During this step, the maturation is done by various fungi like koji, yeast, and lactic acid bacteria. All these fungi have different functions in the moromi. Koji mold acts as a 'stir' that mix various fungi together during the first step. After that, yeast and lactic acid will break down the mixture and help the maturation process. Mixing the moromi up and down manually is also okay, but with the work of the yeast, there is a possibility that the fermentation will cause the moromi to overflow from the vat. So it is better to observe the soy solution and carefully paddle the mixture.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eCompression\u003c\/h2\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eAfter matured, the moromi is spread little by litte on a piece of cloth. It will be stacked and compressed. The soy sauce extraction took 3 days. The liquid that will come out is called unpasteurized soy sauce. During this stage, the yeast in the soy sauce is still alive, there is still remaining sediments, and the aroma is still fairly weak. With pasteurization, heat is added to the soy sauce and it will kill the yeast and improve the aroma. Temperature setting and heating time will affect the smell and taste of soy sauce. So after the heat is added, the heat will be reduced little by little. After that it is let to cool down naturally.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eA Craftman's Intuition\u003c\/h2\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eExpert craftmen would check the state of the fermentation by taste and aroma, While the company president, Kimio Matsumoto, would check by completing a scientific analysis. The surprising thing is, the analysis result done by the craftmen are exactly the same as the scientific analysis. It's amazing how a person can sense the change in complicated fermentation process. Even though the process took one year, depending on the temperature of the day the process may also take 400 days. During those times, only veteran craftmen's intuitions will win.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eSoybeans, wheat, salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e1000ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBest before\u003c\/th\u003e\n\u003ctd\u003e1 year after production date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring guide\u003c\/th\u003e\n\u003ctd\u003eRefrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_01.jpg\" alt=\"商品詳細\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"松本醤油","offers":[{"title":"Default Title","offer_id":13112681267265,"sku":"121251732","price":980.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/121251732.jpg?v=1553750430"},{"product_id":"soy-sauce_014","title":"Tenpokura Soy Sauce 1000ml From Matsumoto Craft Soy Sauce Factory","description":"\u003cdiv class=\"exp\"\u003e\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eTenpokura Soy Sauce From Matsumoto Craft Soy Sauce Factory\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_syoyu.jpg\" width=\"100%\" alt=\"松本醤油商店の醤油蔵\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eTenpokura soy sauce is a naturally brewed saishikomi soy sauce that has been aged for 1 year. It is made with the best local ingredients like soybeans and wheat and let to aged in a large wooden vat for 1 year. This soy sauce is very versatile. It can be used as a cooking ingredient or as an additional condiment. \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"color: #999;\"\u003e*Saishikomi soy sauce: A soy sauce that is brewed not only with salted water, but also with an already finished soy sauce batch. Hence, it has a very rich flavor.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eLocated In Kawagoe City, Saitama Prefecture\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_kura.jpg\" width=\"100%\" alt=\"松本醤油商店の醤油蔵\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eMatsumoto Craft Soy Sauce is a soy sauce brewery that have been establish for about 250 years in Kawagoe City. In the brewery that is built in 1830s, where 40 large vats that has been used since Edo period line up, soy sauce manufacture continues with a traditional method. Inside the historical brewery, a lot of fermentation is done. Like koji mold, yeasts, and lactic acid bacteria. Using all of these, Matsumoto soy sauce is born.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eThe Making of Koji\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_kouji.jpg\" width=\"100%\" alt=\"松本醤油商店の麹作り\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eOn the making of soy sauce, the most important point is the making of koji. Koji is a type of fermentation product that is made from \u003ci\u003easpergillus oryzae\u003c\/i\u003e. It is a very common ingredient to make many traditional Japanese food like soy sauce, miso, amazake, etc. Using wheat from Saitama and soybeans from Kawagoe, koji is made for about three days. Even though right now this work is done by machines, but the koji room is routinely checked every night by people to make sure that the humidity and the temperature is optimal for the propagation of koji mold.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eFermentation And Maturation\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_hakkou.jpg\" width=\"100%\" alt=\"松本醤油商店の発酵\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eAfter the koji is propagated, it is moved to a very large vat. In this stage, salted water and unpasteurized soy sauce is added to the mix. The moromi (soy solution) that is made from this mixture is let to age for more than a year. During this step, the maturation is done by various fungi like koji, yeast, and lactic acid bacteria. All these fungi have different functions in the moromi. Koji mold acts as a 'stir' that mix various fungi together during the first step. After that, yeast and lactic acid will break down the mixture and help the maturation process. Mixing the moromi up and down manually is also okay, but with the work of the yeast, there is a possibility that the fermentation will cause the moromi to overflow from the vat. So it is better to observe the soy solution and carefully paddle the mixture.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eCompression\u003c\/h2\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eAfter matured, the moromi is spread little by litte on a piece of cloth. It will be stacked and compressed. The soy sauce extraction took 3 days. The liquid that will come out is called unpasteurized soy sauce. During this stage, the yeast in the soy sauce is still alive, there is still remaining sediments, and the aroma is still fairly weak. With pasteurization, heat is added to the soy sauce and it will kill the yeast and improve the aroma. Temperature setting and heating time will affect the smell and taste of soy sauce. So after the heat is added, the heat will be reduced little by little. After that it is let to cool down naturally.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eA Craftman's Intuition\u003c\/h2\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eExpert craftmen would check the state of the fermentation by taste and aroma, While the company president, Kimio Matsumoto, would check by completing a scientific analysis. The surprising thing is, the analysis result done by the craftmen are exactly the same as the scientific analysis. It's amazing how a person can sense the change in complicated fermentation process. Even though the process took one year, depending on the temperature of the day the process may also take 400 days. During those times, only veteran craftmen's intuitions will win.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eSoybeans, wheat, salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e1000ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBest before\u003c\/th\u003e\n\u003ctd\u003e1 year after production date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring guide\u003c\/th\u003e\n\u003ctd\u003eRefrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2233_01.jpg\" alt=\"商品詳細\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"松本醤油","offers":[{"title":"Default Title","offer_id":13112681627713,"sku":"121251881","price":819.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/121251881.jpg?v=1553751105"},{"product_id":"soy-sauce_019","title":"Denemon 3 Years Aged Namahiki Tamari Sauce 720ml","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eAbout Denemon 3 Years Aged Namahiki Tamari Sauce 720ml\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0082p001_en_01.jpg\" alt=\"denemon_tamari_sauce_720ml\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eIntroducing the tamari sauce by the long-established brewery Ito Shoten. This Denemon Tamari Sauce is a popular product from Ito Shoten along with Denemon Miso.\u003c\/p\u003e\n\u003cp\u003eThe appealing point of this product is its natural umami taste. With just a small amount, you can already savor the deliciousness of this sauce. Please use this tamari sauce for boiled food, fried rice, or teriyaki.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0082p001_en_02.jpg\" alt=\"tamari_recipes_nimono_teriyaki\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eMade from Local Japan's Ingredients and Aged for Three Years\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003eUsing local soybeans of Anjo City and salt from Seto City, this tamari sauce is matured\/aged for three years in a traditional, large cedar vat that has been used since the Bunsei Age.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/c0002p034.jpg\" alt=\"3_years_aged_tamari_sauce\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eAfter two summers, the moromi mash will have liquid runoff and ready to be squeezed out.\u003cbr\u003eThis tamari sauce is made without additives, so you can safely use it to add umami flavor to your cooking.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eAbout the name \"Namahiki Tamari Sauce\"\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003eNamahiki Tamari Sauce is a type of tamari sauce collected purely from the liquid runoff of miso production. Today, tamari sauce is extracted not only from the liquid runoff (like in the older days) but also through the process of squeezing the soy paste (moromi). Because namahiki tamari sauce is exclusively collected from the liquid runoff, the price differs from regular tamari sauce. Namahiki tamari sauce is also left unpasteurized, so the yeast is still active.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eWhat is Tamari Sauce?\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tamari3.jpg\" alt=\"what_is_tamari_soy_sauce\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eTamari sauce or tamari soy sauce is a wheat-free Japanese variety of soy sauce. Because tamari sauce is 100% soy-based, it has a darker color with a richer flavor than conventional soy sauce.\u003c\/p\u003e\n\u003cp\u003eYou can replace the regular soy sauce with tamari sauce. Its umami will surely make boiled food, stir-fries, soups, teriyaki, noodle-based meals, etc., become more gourmet.\u003c\/p\u003e\n\u003cp\u003eGenerally, tamari sauce is gluten-free. This sauce can be a great alternative to regular soy sauce for people with Coeliac disease. But, we'd recommend you double-check its ingredients when choosing tamari sauce because wheat usage in tamari sauce production is used very rarely by some manufacturers.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eCheck our article for more information about tamari sauce:\u003c\/p\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/all-about-tamari-sauce\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tamari3.jpg\" width=\"100%\" alt=\"what_is_tamari_sauce_article\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eAll About Tamari Sauce: A Great Alternative For Regular Soy Sauce\u003c\/span\u003e\u003c\/p\u003e\n \u003cbr\u003e\u003cp\u003eWhether you‘re trying it for health reasons or just want to explore a new taste, tamari sauce is a great substitute for regular soy sauce. Tamari sauce is famous for its umami taste. Some even say that tamari sauce is a healthier choice for people who cannot eat gluten.\u003cbr\u003eSo, what exactly is tamari sauce?\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"simple_linkBtn\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/all-about-tamari-sauce\" style=\"text-decoration: none; color: white;\"\u003eRead More\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eTamari Soy Sauce (pure brew)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e720ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in a cool dark place, refrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry\u003c\/th\u003e\n\u003ctd\u003e1 Year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eSoybeans, salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"product_detail_Denemon_3_Years_Aged_Namahiki_Tamari_Sauce\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0082p001_en_01.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"伊藤商店","offers":[{"title":"Default Title","offer_id":13112684871745,"sku":"53811019","price":2538.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/75ed781ae751510500bf0ae76406f2e1-873464.jpg?v=1674450584"},{"product_id":"soy-sauce_020","title":"Denemon 3 Years Aged Namahiki Tamari Sauce (Kuramoto Denemon Tamari Soy Sauce) 720ml x 12 Bottles Set","description":"\u003cdiv class=\"exp\"\u003e\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eDenemon 3 Years Aged Namahiki Tamari Sauce\u003cbr\u003e(Kuramoto Denemon Tamari Soy Sauce) 720ml x 12 Bottles Set\u003c\/h2\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eDenemon Tamari Sauce is made with good quality ingredients and aged for 3 years. It's made without additional sweetener, food additives, nor preservatives. Made from local Japanese soybeans and organic sun-dried salt, this tamari sauce is prepared in large cedar vat and piled with stones. After that, it is let to rest and aged carefully for 3 years. \u003cbr\u003e\u003cbr\u003e In order to make the best tamari sauce, during koji making process, the room temperature is carefully observed so the umami flavor can be produced with natural aging. This tamari sauce is made without additional sweetener, food additives, nor preservatives. Truly a deep tasted, delicious tamari sauce that you can enjoy.\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0082p002.jpg\" alt=\"Denemon 3 Years Aged Namahiki Tamari Sauce\" width=\"100%\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eNamahiki : Namahiki Tamari Sauce is a type of tamari sauce that is collected purely from the liquid runoff of miso production. Today, tamari sauce is extracted not only from the liquid runoff (like in the olden days) but also through the process of squeezing the soy paste (moromi). Because namahiki tamari sauce is exclusively collected from the liquid runoff, the price differs from regular tamari sauce. Namahiki tamari sauce is also left unpasteurized so the yeast is still active. \u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/all-about-tamari-sauce\"\u003eClick here for more info on Tamari Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0094p003.jpg\" alt=\"Kuramoto Denemon Tamari Soy Sauce\" width=\"100%\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eKuramoto Denemon Ito Shoten Manufacture Building\u003c\/p\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\u003cp\u003e\u003ca alt=\"Kuramoto Denemon Ito Shoten Manufacture Building\" href=\"#bottom_cart\"\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e720ml x 12 Bottles Set\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in a cool dark place, refrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry\u003c\/th\u003e\n\u003ctd\u003e1 Year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eSoybeans, salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/106873956_grande.jpg?v=1553750579\" alt=\"Product Details\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"伊藤商店","offers":[{"title":"Default Title","offer_id":13112686280769,"sku":"106873956-12set","price":30500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/106873956.jpg?v=1553750579"},{"product_id":"beans_005","title":"Hokkaido Organic Kintoki Bean 500g","description":"\u003cdiv id=\"product_explain\"\u003e\n \u003cdiv id=\"tempB\"\u003e\n\t\u003csection\u003e\n\t\t\u003cdiv class=\"frame_bd\"\u003e\n\t\t\t\u003ch3\u003eImportant Notice Regarding Grains and Beans Shipments\u003c\/h3\u003e\n\t\t\t\u003cp\u003eBefore purchasing our grains and beans, confirm their eligibility for import into your country. These products may face customs clearance challenges due to varying international regulations. Orders returned due to non-compliance with local import laws will incur a round-trip shipping charge. No refunds or reshipments.\u003cbr\u003e\u003cbr\u003eThank you for understanding.\u003c\/p\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\u003ch1\u003eWhat is gold beans free of agricultural chemicals from Hokkaido\u003c\/h1\u003eHokkaido Makedetsu town has been making beans with agrochemicals \/ chemical fertilizers for more than 30 years.It is an agrochemical gold bean produced in Hokkaido that I raised carefully.\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0030a.jpg\" alt=\"無農薬金時豆\" width=\"738\"\u003e\u003c\/div\u003e Since we have harvested since the gold beans have fully maturated,It absorbs plenty of nutrition and it has a high-quality umami and flavor.\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\u003cp\u003e\u003ca alt=\"無農薬金時豆\" href=\"#bottom_cart\"\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e \u003ch1\u003eHokkaido non-agricultural chemicals gold bean producer's commitment\u003c\/h1\u003eThis hand-bred bean has been carefully raised to stick to non-pesticide-free chemical fertilizers.Because we do not use pesticide, it takes a lot of trouble to take weeds.I work with 100-150 part-time people every year. In addition, it is also characterized by sticking to \"spontaneous drying\" of gold beans.Most of the beans that are generally distributed are those that have been heated and dried by machine.At the farm, in a period of about two to three weeks using a cold north wind blowing through the Tokachi plain,Dry the beans.At present there are very few golden bean farmers doing such old-fashioned naturally drying.By sticking to natural drying, we are able to protect the delicate flavor of hand-brewed beans. 【Manufacturing process】Mid-May to early June seeding → early June to mid August weeding · management → harvest in early October → sun drying)\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0001c.jpg\" alt=\"無農薬金時豆\" width=\"738\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\u003cp\u003e\u003ca alt=\"無農薬金時豆\" href=\"#bottom_cart\"\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e \u003ch1\u003ePesticide-free gold beans in Hokkaido Notes Points\u003c\/h1\u003e· Product name: Pesticide-free gold beans· Place of Origin: Hokkaido Makubetsu-cho· Contents amount: 500 g- Expiration date: About 8 months\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\u003cp\u003e\u003ca alt=\"無農薬金時豆\" href=\"#bottom_cart\"\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"平譯農園","offers":[{"title":"Default Title","offer_id":13113139232833,"sku":"85169377","price":780.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/85169377.jpg?v=1553752487"},{"product_id":"beans_029","title":"Hokkaido Azuki Bean \"Erimo Azuki\" 500g","description":"\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n \u003cdiv id=\"tempB\"\u003e\n\t\u003csection\u003e\n\t\t\u003cdiv class=\"frame_bd\"\u003e\n\t\t\t\u003ch3\u003eImportant Notice Regarding Grains and Beans Shipments\u003c\/h3\u003e\n\t\t\t\u003cp\u003eBefore purchasing our grains and beans, confirm their eligibility for import into your country. These products may face customs clearance challenges due to varying international regulations. Orders returned due to non-compliance with local import laws will incur a round-trip shipping charge. No refunds or reshipments.\u003cbr\u003e\u003cbr\u003eThank you for understanding.\u003c\/p\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\u003ch1 class=\"main_h1\"\u003eAbout Hokkaido Azuki Bean\u003c\/h1\u003e\n\u003cp\u003eFor over 30 years in Makubetsu Town, Hokkaido, Mr. Hirawake Yuu has been carefully raised his Azuki Beans.\u003c\/p\u003e\n\u003cdiv class=\"prd_fullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0002a.jpg\" alt=\"無農薬国産小豆\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eSince the Azuki beans are well harvested until they are fully matured, it contains plenty of nutritious substance, and has fine quality of umami flavour.\u003c\/p\u003e\n\u003cdiv class=\"producer clearfix\"\u003e\n\u003cdiv class=\"producerImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/hirawake.jpg\" alt=\"平譯優\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"producerTxt\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eHirawake Farm・Mr. Yuu Hirawake\u003cbr\u003e 「I have raised the bean carefully\u003cbr\u003e with love like my own child」\u003c\/dt\u003e\n\u003cdd\u003eI have been making pesticide-free beans for more than 30 years in Makubetsu-cho, Hokkaido.\u003cbr\u003e Harvested beans were dried in sunlight without relying on machines, the condensation can bring the sweetness to the beans.\u003cbr\u003e This azuki bean is perfect for making anko. Please try it once.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eUsing non-chemical fertilizer cultivation and free of pesticide, Azuki Beans processed carefully with natural drying. It’s really appealing due to its deep colour and elegant fragrance. You can use it to make red rice bean, boiled red bean or Japanese sweets.\u003c\/p\u003e\n\u003cdiv class=\"prd_fullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0002_img.jpg\" alt=\"azuki dishes\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"purpleBox\"\u003e\n\u003ch2\u003eMr. Hirawake has been cultivating beans with caution concerning water absorption.\u003c\/h2\u003e\nThe beans that cultivated by Mr. Hirawake will not absorbs water even though you try to soak it in water overnight. In recent years, it is quite a phenomenon to see in Mr. Hirawake’s beans such soybeans and azuki beans. We are currently investigating the detailed cause of whether the quality of beans is due to the relationship between soils. Even if the beans do not absorb water, it will not cause uneven boiling if you boil it as usual. You can also cook it in pressure cooker. Because of satisfied with the taste of the beans, a lot of people come to repurchase every year. However, because it is necessary to absorb water to cooking azuki beans, we can’t recommend the beans from Mr. Hirawake. We would like you to understand the point.\u003c\/div\u003e\n\u003cbr\u003e\n\n\u003c!-- \u003cp\u003e \u003c\/p\u003e\n\u003ch1 class=\"main_h1\"\u003eCustomer's Review\u003c\/h1\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003eIt can’t be compared with the azuki beans we ate so far. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e \u003cbr\u003e We made Zenzai (red bean soup) with sweet sake instead of sugar. It has a good aroma that can’t be compared with the bean that I ate so far, it’s really delicious, I really enjoyed it so much.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003eThis delicious red bean is such a delicious azuki bean, I can’t believe that I bought it with such a price.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e \u003cbr\u003e The customer service from the shop is also very kind, they gave me a kind and warm service. Thank you from my heart.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003eThis is a repurchase. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e \u003cbr\u003e This must be a taste cultivated from heart by manufacturer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003eThe bean from a farm with 30-year-old experience is the most delicious!\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e \u003cbr\u003e I tried various kinds of delicious Azuki beans, but then, The 30-year-old Azuki bean is the most delicious after all. Although it is small, the shape and taste are solid. I cooked it with other assorted grains, but it didn’t lose its flavour and aroma, which is delicious and has a good harmony. It also tastes so good that it relieves my body.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003eThe dining table became luxurious. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e \u003cbr\u003e Mix with rice at a ratio of 1: 5, cook it, and make it a rice red bean. The colour is beautiful, the aroma and texture are much better, the table becomes luxurious. I think this is a good red bean product.\u003c\/p\u003e\n\u003c\/div\u003e --\u003e\n\u003cbr\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe width=\"738\" height=\"460\" src=\"https:\/\/www.youtube.com\/embed\/6R_C4iWs6UQ\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ca style=\"color: black;\" href=\"https:\/\/thejapanstore.jp\/blogs\/column\/how-to-make-anko\"\u003eClick here for more detail recipe\u0026gt;\u0026gt;\u003c\/a\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch1 class=\"main_h1\"\u003eHokkaido \"Erimo Azuki\" Manufacturer –\u003cbr\u003e Commitment from Mr. Hirawake\u003c\/h1\u003e\n\u003cp\u003eThe bean has been carefully nurtured without using any chemical fertilizers. Because we don’t use fertilizers, it takes a lot of time and effort to remove the weeds.\u003cbr\u003e \u003cbr\u003e We are working together with 100-150 part-timers every year. \u003cbr\u003e \u003cbr\u003e The total area of Mr. Hirawake’s field is around 30 hectares. We only use 22 hectares to make the beans, in order to make delicious beans, we let the other 8 hectares to rest.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0001_05.jpg\" alt=\"\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe special characteristics of the beans is that the beans very particularly stick to ‘natural drying’ process.\u003cbr\u003e \u003cbr\u003e Because actually, most of the beans that are generally distributed in the market are those that have been heated and dried by machine.\u003cbr\u003e \u003cbr\u003e At the Hirawake Farm, we dry the beans with the cold north wind that blowing through the Tokachi Plain in about 2 to 3 weeks. Beans farmers who have done the traditional method of natural drying is very few at the present.\u003cbr\u003e \u003cbr\u003e By sticking to traditional method of natural drying, we are able to constantly keep the delicate flavour of beans.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eLeft: Pile of the harvested beans while being dried. The sweetness of the beans will be condensed.\u003cbr\u003e \u003cbr\u003e Right: We are using primitive tools to remove small beans and pebbles.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0001_06.jpg\" alt=\"大豆乾燥\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eIt’s also take a great effort to sift through every grain of beans. But even with the hardships, it’s still very exciting to see the flowers of white or pink from the little beans blooming. It is really exciting to see the face of cute beans threshing from the cracked bean pod.\u003cbr\u003e \u003cbr\u003e If you ask, “what kind of bean is the best among the beans?” their answer will be, “All of them are really cute, don’t they?” as they have come to love the beans. But if you have to choose, then it’s either ‘uzura beans (pinto beans)’ or ‘tora beans (tiger beans)’. Tiger beans has soft texture and delicious, the white pattern of the beans is something that the other beans don’t have.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\n\u003cdiv class=\"prd_leftcol\"\u003e\n\u003cbr\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eAzuki Beans \"Erimo Azuki\"\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eContents Amount\u003c\/th\u003e\n\u003ctd\u003e500g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003ePlace of Origin\u003c\/th\u003e\n\u003ctd\u003eMakubetsu-cho, Hokkaido\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBest Before Period\u003c\/th\u003e\n\u003ctd\u003eAbout 8 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prd_rightcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0002_en.jpg\" alt=\"えりも小豆\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"平譯農園","offers":[{"title":"Default Title","offer_id":13113149227073,"sku":"69517002","price":860.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a6152f64cc2363878df571d4da67a128.jpg?v=1553750567"},{"product_id":"japanese-tea-coffee_033","title":"Dark Roast Brown Rice Tea With Husk 150g - Rice-only Brown Rice Tea","description":"\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eDark Roast Brown Rice Tea With Husk\u003cbr\u003e(Rice-only Brown Rice Tea)\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1848_02.jpg\" alt=\"Dark Roast Brown Rice Tea With Husk\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eThis product is intended to be boiled with water and enjoyed as a drink. It’s a great alternative to \u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/all-about-genmaicha\" target=\"_blank\"\u003egenmaicha\u003c\/a\u003e (brown rice tea made from tea leaves and roasted brown rice) for people who can’t consume caffeine, or for those who want to enjoy rice-only brown rice tea. \u003cbr\u003e\u003cbr\u003eYou can also mix this roasted rice with dried tea leaves to make regular \u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/all-about-genmaicha\" target=\"_blank\"\u003egenmaicha\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eAbout Dark Roast Brown Rice Tea\u003c\/h3\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eFor more than 20 years, this rice has been fertilized only with natural rice straw without using any pesticides, chemical fertilizers, or herbicides. \u003cbr\u003e\u003cbr\u003eThe grains are slowly roasted at medium temperature for half a day while also keeping its freshness.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1848_03.jpg\" alt=\"Dark Roast Brown Rice Tea With Husk\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eSince it is caffeine-free, you can drink it any time of the day. Enjoy the unique aroma and flavor of brown rice produced with the dark roast method.\u003cbr\u003e\u003cbr\u003eHusks are an important part of the surface that prevents the deterioration of brown rice and protects its life as a seed. When brown rice is used as a food, this part is usually discarded and is rarely seen in this form. The husk is characterized by the abundant important minerals such as silicon and dietary fiber that tend to be lacking in our everyday diet.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow To Brew Dark Roast Brown Rice Tea\u003c\/h2\u003e\n\u003cdiv class=\"unityChartWrapper\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/f76_04.jpg\" alt=\"How To Brew Dark Roast Brown Rice Tea Step 1\" width=\"100%\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"margin-top: 2%;\"\u003eSTEP 1 Add Tea\u003c\/h3\u003e\n\u003cp\u003eAdd 5 tablespoons of Dark Roast Brown Rice Tea\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/f76_03.jpg\" alt=\"How To Brew Dark Roast Brown Rice Tea Step 2\" width=\"100%\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"margin-top: 2%;\"\u003eSTEP 2 Add Water\u003c\/h3\u003e\n\u003cp\u003eAdd 500ml of water. For each tablespoon of brown rice, you can add 100ml of water.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/f76_05.jpg\" alt=\"How To Brew Dark Roast Brown Rice Tea Step 3\" width=\"100%\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"margin-top: 2%;\"\u003eSTEP 3 Boil And Simmer\u003c\/h3\u003e\n\u003cp\u003ePut your teapot over medium heat to boil the tea. After it's boiling, let simmer in low heat for 20 minutes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/f76_06.jpg\" alt=\"How To Brew Dark Roast Brown Rice Tea Step 4\" width=\"100%\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"margin-top: 2%;\"\u003eSTEP 4 Enjoy\u003c\/h3\u003e\n\u003cp\u003ePour the tea on a cup and enjoy while it's hot.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe width=\"738\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/tlkzcPqFsvo\" frameborder=\"How To Brew Dark Roast Brown Rice Tea\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eThe tea color is black, almost like coffee. But it has no caffeine even a little bit so you can enjoy the tea without worrying about the caffeine content.\u003cbr\u003e\u003cbr\u003eYou can also repurpose the rice batch from the first boil by adding half the amount of water and boil it again the same way. However, the taste might not be as strong as the first batch. You can also blend the tea with 3 years old bancha for a more delicious taste.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHealth Benefits of Dark Roast Brown Rice Tea With Husk\u003c\/h2\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eDark Roast Brown Rice Tea is great for relaxation. Living in a modern age, sometimes we forget how to let loose and relax for a while. This tea can be a great company for your break. Enjoy the hot aromatic brown rice tea and recharge yourself for the day. \u003cbr\u003e\u003cbr\u003eOther than that, dark roast brown rice tea is also rich in dietary fiber, So consuming it regularly can have a great effect on your digestion and health in general. \u003cbr\u003e\u003cbr\u003eFor people who are overly sensitive to caffeine, this tea can be a great option as well.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eReview From Our Staff\u003c\/h2\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a7.jpg\" alt=\"Review From Our Staff\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eFragrant And Delicious\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e \u003cspan class=\"highlight\"\u003eThe tea has a very fragrant scent, a slight sweetness, and warms the whole body.\u003c\/span\u003e This tea is recommended for people with poor circulation. If you want to make it darker, try simmering it for 30 minutes. As it has zero caffeine, pregnant women and small children can drink it just fine.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eOgata Health Farm Philosophy And Commitment\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1848_02.jpg\" alt=\"Dark Roast Brown Rice Tea With Husk\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eThis product is developed by Ogata Health Farm, a farm located in Kumamoto, Japan, that focuses on making organically cultivated products. Their goal is to create a world without illness. Therefore, they make fertilizer-free naturally cultivated agricultural products and deliver them to the consumer as pure as the products can be. They do this with the aim to create a healthy and happy society.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eDark Roast Brown Rice Tea With Husk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e150gr\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eBrown Rice\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\u003ctd\u003eKeep away from direct sunlight and store at room temperature. Please consume quickly after opening.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1848_150gr_en_edit.jpg\" alt=\"Dark Roast Brown Rice Tea With Husk\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"伊藤園","offers":[{"title":"Default Title","offer_id":13126648856641,"sku":"110762567","price":1490.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a1848_150gr_en_edit.jpg?v=1633579549"},{"product_id":"salt_028","title":"\"Toku no Shio\" - 100% Salt from Tokunoshima's Sea 150g","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\u003ch1 class=\"main_h1\"\u003e\"Toku no Shio\" - 100% Salt from Tokunoshima's Sea 150g\u003c\/h1\u003e\n\u003cp\u003eDrawn from the Kuroshio Current (Japan's Black Tide) of Tokunoshima Island, with high concentrate of solar heat and natural energy of sea breeze, it is a salt made by Japanese traditional recipe which boiled down slowly over a flat kettle over time.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003ch2 class=\"item_info\"\u003eProduct's Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\n\u003cdiv class=\"prd_leftcol\"\u003e\n\u003cbr\u003e\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct's Name\u003c\/th\u003e\n\u003ctd\u003eTable salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e150 grams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eRaw Material(s)\u003c\/th\u003e\n\u003ctd\u003eSeawater\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prd_rightcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/d0003_20.jpg\" alt=\"Salt\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"徳の塩","offers":[{"title":"Default Title","offer_id":13127365296193,"sku":"129151192","price":562.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/522c83a57d2f64139a6e2612094f86e8.jpg?v=1630556901"},{"product_id":"salt_029","title":"\"Toku no Shio\" - 100% Salt from Tokunoshima's Sea 1kg","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\u003ch1 class=\"main_h1\"\u003e\"Toku no Shio\" - 100% Salt from Tokunoshima's Sea\u003c\/h1\u003e\n\u003cp\u003eDrawn from the Kuroshio Current (Japan's Black Tide) of Tokunoshima Island, with high concentrate of solar heat and natural energy of sea breeze, it is a salt made by Japanese traditional recipe which boiled down slowly over a flat kettle over time.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003ch2 class=\"item_info\"\u003eProduct's Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\n\u003cdiv class=\"prd_leftcol\"\u003e\n\u003cbr\u003e\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct's Name\u003c\/th\u003e\n\u003ctd\u003eTable salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eRaw Material(s)\u003c\/th\u003e\n\u003ctd\u003eSeawater\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prd_rightcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0109p002.jpg\" alt=\"Salt\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"徳の塩","offers":[{"title":"Default Title","offer_id":13127365361729,"sku":"56411019","price":3791.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/522c83a57d2f64139a6e2612094f86e8_9a177950-f8c4-4b2c-a252-bf3445916a48.jpg?v=1630556977"},{"product_id":"salt_030","title":"\"Toku no Shio\" - 100% Salt from Tokunoshima's Sea 270g","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\u003ch1 class=\"main_h1\"\u003e\"Toku no Shio\" - 100% Salt from Tokunoshima's Sea 270g\u003c\/h1\u003e\n\u003cp\u003eDrawn from the Kuroshio Current (Japan's Black Tide) of Tokunoshima Island, with high concentrate of solar heat and natural energy of sea breeze, it is a salt made by Japanese traditional recipe which boiled down slowly over a flat kettle over time.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003ch2 class=\"item_info\"\u003eProduct's Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\n\u003cdiv class=\"prd_leftcol\"\u003e\n\u003cbr\u003e\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct's Name\u003c\/th\u003e\n\u003ctd\u003eTable salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e270 grams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eRaw Material(s)\u003c\/th\u003e\n\u003ctd\u003eSeawater\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prd_rightcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0109p002.jpg\" alt=\"Salt\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"徳の塩","offers":[{"title":"Default Title","offer_id":13127365787713,"sku":"55324372","price":1008.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/522c83a57d2f64139a6e2612094f86e8_ce594d06-5021-43c7-866f-9169eefe2fae.jpg?v=1630557154"},{"product_id":"drink-supplements_022","title":"Kuroiwa Egg Yolk Oil Supplement (90 Capsules)","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\n\u003cdiv id=\"tempB\"\u003e\n \n\u003c!----------------------卵黄油とはここから----------------------\u003e\n\u003csection\u003e\n \u003ch2\u003eWhat is Kuroiwa Egg Yolk Oil Supplement?\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1150_01.jpg\" alt=\"黒岩式卵黄油 画像：放し飼いの鶏たち\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eKuroiwa Egg Yolk Oil Supplement is an egg yolk oil made from high-quality eggs of Kuroiwa chickens that lives free-range in the vast forest. \u003cbr\u003e\u003cbr\u003eKuroiwa chickens are raised with natural feed such as plants, humus, microorganisms in the soil, and spring water. Since the chickens are relatively stress-free, there is no need for food containing additives such as antibiotics. Therefore, the chickens can lay safe natural eggs (fertilized eggs) containing natural minerals.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1150_02.JPG\" alt=\"黒岩式卵黄油パッケージ\"\u003e\n \u003c\/div\u003e\n\n \u003cp\u003eAmong them, only fresh eggs are collected and finished with the traditional \"Kamaen fire cooking method\". Every process is done by hand, so it takes time and patience, but that commitment is the secret to making high-quality egg yolk oil. \u003cbr\u003e\u003cbr\u003eEgg yolk oil is an oil that is made by taking only the yolk of a chicken egg and continuously mixing it while heating it over a fire.\u003cbr\u003e\u003cbr\u003eEgg yolk oil has a long history, having been popular as a folk remedy since the Nara period. It is attracting attention for its rich content of lecithin, vitamin A, vitamin E, linoleic acid, and oleic acid.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!----------------------卵黄油とはここまで----------------------\u003e\n\n\u003c!----------------------スタッフの声ここから----------------------\u003e\n\u003csection id=\"INDEXstaffVoice\"\u003e\n \u003cdiv class=\"staff_voice\"\u003e\n \u003ch3\u003eHere are a response from our staff that has tried the supplement\u003c\/h3\u003e\n \u003cdiv class=\"staff_voice_inner\"\u003e\n \u003cp\u003eEven if you know the good effect of egg yolk oil, you often hear that the peculiar smell of egg oil is not good. On the other hand, Kuroiwa egg yolk oil is recommended because it is in soft capsule form and is easy to drink without any peculiar smell. It's important to consume it regularly, as one capsule won't give you immediate results. One bag contains 90 capsules, and I am now on my second bag. Because of this, I can maintain my good health.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!----------------------スタッフの声ここまで----------------------\u003e\n\n\u003c!----------------------食べ方ここから----------------------\u003e\n\u003csection\u003e\n \u003ch2\u003eThe Recommended Way to Consume Egg Yolk Oil Supplement\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1150_04.JPG\" alt=\"黒岩式卵黄油飲み方イメージ\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eTake 3 capsules of Kuroiwa egg yolk oil supplement a day with water or hot water. \u003cbr\u003e\u003cbr\u003e It is an easy-to-swallow soft capsule type, so you can take it continuously even on busy days. As soon as you drink it, the gelatin coating of the capsules will dissolve, allowing smooth digestion and absorption.\u003cbr\u003e\u003cbr\u003eSince egg yolk oil is in liquid form, it is very well absorbed by the body.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!----------------------食べ方ここまで----------------------\u003e\n\n\u003c!----------------------生産者についてここから----------------------\u003e\n\u003csection\u003e\n\u003ch2\u003eAbout The Maker of Kuroiwa Egg Yolk Oil Supplement: Mr. Masashi Kuroiwa\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1150_04.jpg\" alt=\"黒岩式卵黄油生産者様イメージ\"\u003e\n \u003c\/div\u003e\n\u003cp\u003eMasashi Kuroiwa, the producer of Kuroiwa-style egg yolk oil, used to run a civil engineering company in Osaka. After that, he over his family's poultry farming in Miyazaki, and in 1995 purchased the current land in the mountain. Currently, there are six poultry houses, but he built the poultry houses by clearing the mountain with his own hands.\u003cbr\u003e\u003cbr\u003eIt takes more than 120 days to raise Kuroiwa chickens, and in some cases, it can take as long as 180 days.\u003cbr\u003e\u003cbr\u003eOn the other hand, the common rapid-growth Broiler breeds will be on the market in about 50 days.\u003cbr\u003e\u003cbr\u003eIt is said that the standard breeding number for free-range chicken is 80 days or more.\u003cbr\u003e\u003cbr\u003eBy comparison, you can see how carefully the Kuroiwa chicken is raised.\u003cbr\u003e\u003cbr\u003eIn addition, Kuroiwa poultry farming has created an environment in which chickens pick up the soil according to their physical condition. The poultry farm didn't do anything unnecessary, and the fact that the chickens grow freely in their natural state is the source of producing high-quality eggs.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!----------------------生産者についてここまで----------------------\u003e\n\n\u003c!------------------書籍ご紹介ここまで------------------------\u003e\n\n\u003c!------------------商品詳細ここから------------------------\u003e\n\u003csection\u003e\n \u003cdiv id=\"productDetail\"\u003e\n \u003cdiv class=\"pd_tbl\"\u003e\n \u003ctable class=\"table\"\u003e\n \u003cthead class=\"thead\"\u003e\n \u003ctr\u003e\n \u003cth colspan=\"2\"\u003eProduct Detail\u003c\/th\u003e\n \u003c\/tr\u003e\n \u003c\/thead\u003e\n \u003ctbody class=\"tbody\"\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eFertilized egg yolk oil (produced in Miyazaki Prefecture), Encapsulating material (gelatin, glycerin)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n \u003ctd\u003e90 capsules (1 capsule is 300mg)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n \u003ctd\u003e2 Years from the manufacturing date\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage\u003c\/th\u003e\n \u003ctd\u003eKeep away from direct sunlight, keep in a cool dry place. Keep refrigerated\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eAllergen\u003c\/th\u003e\n \u003ctd\u003eContains Egg\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNutrition Facts\u003c\/th\u003e\n \u003ctd\u003e3 capsules contains: 8.44kcal Energy、0.56g Protein、0.62g Fat、0.16g Carbohydrates、0.0002g Table Salt\u003cbr\u003e\n\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1150_a_en.jpg\" alt=\"TOP画像\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!------------------商品詳細ここまで------------------------\u003e\n\u003c\/div\u003e","brand":"黒岩牧場","offers":[{"title":"Default Title","offer_id":13193544040513,"sku":"97170249","price":3580.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a1150_a_en-01.jpg?v=1669286596"},{"product_id":"vinegar_023","title":"Ryujin Red Plum Vinegar- made from organic, pesticide-free cultivation 700 ml","description":"\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv class=\"exp su freetmp\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eBrine from natural pickling: Ryujin Red Plum Vinegar \u003c\/h2\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"梅干し\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0200_700_b.jpg\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify;\"\u003eRyujin Plum vinegar is cultivated without the use of chemical fertilisers or pesticides. This zesty palate-cleansing flavour is obtained from a natural process of extracting white vinegar and then adding red Shiso leaves to produce red plum vinegar.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThe traditional method of producing pickled plums and plum vinegar have been passed on for years. Only a few manufacturers still use organically grown plums to extract plum vinegar. In fact, many plum vinegars sold commercially use red dye, citric acids, and commercial salt, which distorts its natural medicinal effects.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eOrganic agricultural practices are often more complicated (and take longer) than using pesticides to manage crops. Therefore, there is a limit to how much can be produced. This plum vinegar is notable for its high nutritional value and special cultivation methods without using pesticides. In the same way, the organic price tag more closely reflects the true cost of growing the food.\u003c\/p\u003e\n \u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\"\u003eRed and White Plum Vinegar: What's their difference?\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/umeboshi_vinegar_en_03.jpg\" alt=\"what_is_umeboshi_vinegar\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eThere are two types of plum vinegar, \"white umezu\" and “red umezu”. The white plum vinegar is the first batch of vinegar that emerges from pickled umeboshi (plums) whereas the \"red umezu\" is red vinegar with its colors deriving from red perilla leaves.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eWhite plum vinegar is perfect when you want a subtle scent of plums whose colour and taste will not overpower the dish. The simple flavor combination of plums and salt makes it an easy condiment for pairing.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eRed plum vinegar contains the scent and ingredients of red perilla. It is believed that red plum vinegar is more nutritious due to the high medicinal properties of red perilla. The red vinegar is fruity and salty. It makes for a perfect salad dressing, or a nice base ingredient to experiment with in the kitchen. It also is an important ingredient for making Japanese pickles such as pickled radish or sakura.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eAt Ryujin, raw and unripe plums are harvested for plum vinegar. They are selected carefully by hand. Later, they are set aside for ripening before adding Shiso leaves to produce red brine known as red plum vinegar. \u003c\/p\u003e\n \u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\"\u003eIs it Safe for Consumption?\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eRyujin is devoted to using natural repellent and foliar application to replace synthetic pesticides and chemical fertiliser. This helps to control problems with fruit trees without compromising the crop. By producing additive free products, we deliver delicious red plum vinegar that is not only safe for consumption, but also enjoyable for the entire family.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eOrigin of Ryujin plum\u003c\/h2\u003e\n\u003cdiv class=\"prd_fullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ryujin07.jpg\" alt=\"龍神自然食品センターとは\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify;\"\u003eFrom the highest mountain in Kishu of Wakayama Prefecture towards the vast open valley of Hidakawa river, resides the nature and history of Ryujin Plum. There are about 1,600 plum trees in this 3-hectare field in Umeno.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eWithout the use of pesticides or chemical fertilizers, plums are cultivated the old-fashioned way by using natural composts such as tree bark. Ryujin village is filled with the inviting fragrance of plum blossoms.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eRyujin Plum produces more than 50 tons of products every year. Don't miss this opportunity to taste the cultivation through nature with uncompromising quality.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ryujin08.jpg\" alt=\"龍神自然食品センターとは\" width=\"738\"\u003e\u003c\/div\u003e \n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/what-is-umeboshi-vinegar\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/new_umeboshi_vinegar_en_01.jpg\" width=\"100%\" alt=\"how_to_make_umeboshi\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cspan\u003eWhat is Umeboshi Vinegar and How to Use it\u003c\/span\u003e\u003cbr\u003e Prized for its unique nutrient profile, Umeboshi is a highly salted pickled plums that's been a beloved part of the Japanese diet for centuries.\n In this article, we introduce the composition of Umeboshi Vinegar, ways the vinegar acts as an accent to a variety of dishes and compare types of Umeboshi Vinegar.\u003cbr\u003e \u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/what-is-umeboshi-vinegar\"\u003eRead more\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/way-of-making-pickled-plum\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/wp_ume_03-300x300_1_300x.jpg?v=1534228447\" width=\"100%\" alt=\"how_to_make_umeboshi\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cspan\u003eHow To Make Umeboshi\u003c\/span\u003e\u003cbr\u003e Known for its distinctive sourness, this summer fruit is usually served as a side dish with rice or as a filling for rice balls in bentos for breakfast and lunch. Homemade umeboshi is so much more delicious than store bought, so why not check out this column for a crash course of umeboshi, its health benefits, important points to take caution and try out more creative recipes.\u003cbr\u003e \u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/way-of-making-pickled-plum\"\u003eRead more\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHealth benefits of Plum Vinegar\u003c\/h2\u003e\n\u003cp style=\"text-align: justify;\"\u003e Born by natural fermentation, plum vinegar is rich in organic acids such as citric acid, malic acid, polyphenol and more. Due to its abundance of nutrients, no wonder people from all over the world are pivoting towards umeboshi vinegar.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e One of the efficacy of umeboshi vinegar is the prevention of food poisoning. Plum vinegar contains about 20% salt and about 4% citric acid. Thus, the combination of both have a strong bactericidal effect and to ward off food poisoning.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e The polyphenols contained in plum vinegar is a scintillating element. First, it has antiviral effects towards influenza virus, cold labialis, polio, hand-foot-and-mouth disease, and norovirus. Next, anti-inflammatory effects especially towards chronic inflammation.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e The myriad of antioxidant ingredients such as \"polyphenol\", \"vitamin E\", and \"plum lignan\" helps to slow down aging as well as suppressing or repairing DNA mutations that lead to the development of cancer.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e Finally, plum extract not only reduces LDL cholesterol level in the blood (arteriosclerosis caused by fat in the blood), it also helps to improve blood flow, thereby suppressing hypertension and rising blood pressure.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eCustomer Testimonials\u003c\/h2\u003e\n\u003csection\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"お客様の声1\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a1.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eRemedy for heat stroke prevention \u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e The summer sun is unforgiving, therefore heat exhaustion is common. Plum vinegar is known as a source of antioxidants that helps to \u003cspan class=\"highlight\"\u003esoothe internal inflammation\u003c\/span\u003e. Besides, this product is great for vegetable pickling. \u003cbr\u003e\u003cbr\u003eMomo (Around 40 years old, Female)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"お客様の声1\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_men-a3.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eThe hallmark of good Plum Vinegar \u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e The refreshing acidity means a little goes a long way. I have a particular affinity for this vinegar as a \u003cspan class=\"highlight\"\u003esalad dressing\u003c\/span\u003e for light-colored vegetables.\u003cbr\u003e\u003cbr\u003eAnonymous User （Around 40 years old, Male)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"お客様の声1\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b6.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eAmazing for pickling purposes \u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e This is my first time purchasing the Ryujin Red Plum Vinegar. The size and amount are reasonable. I must say, this \u003cspan class=\"highlight\"\u003edistinct flavour\u003c\/span\u003e is exactly what I was looking for! The salt content is not overwhelming and I can incorporate it easily into any dishes.\u003cbr\u003e\u003cbr\u003eMakishi (Around 50 years old, Female)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eProcess of Harvesting Plum Vinegar\u003c\/h2\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003e Plum vinegar is extracted at a certain point in the process of regular umeboshi making. For red vinegar, they are made by soaking shiso leaves.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityComments1\"\u003e\n \u003ch1 class=\"unityMain_h1c\"\u003eProcess\u003c\/h1\u003e\n \u003cbr\u003e\u003cbr\u003e\n \u003cdiv class=\"zigzag\"\u003e\n \u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n \u003cdiv class=\"zigzagTxt\"\u003e\n \u003ch1\u003e1. Harvesting\u003c\/h1\u003e\n \u003cp style=\"text-align: justify;\"\u003eWe harvest raw and unripe plums for plum vinegar. They are selected carefully by hand. Later, they are set aside to allow ripening.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0200_01.jpg\" alt=\"plum_vinegar_header\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n \u003c\/div\u003e\n \u003cp\u003e \u003c\/p\u003e\n \u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n \u003cdiv class=\"zigzagTxt\"\u003e\n \u003ch1\u003e2. Salting\u003c\/h1\u003e\n \u003cp style=\"text-align: justify;\"\u003eLike ordinary umeboshi making, plums are salted to produce plum extract. As it is a time-consuming process, frequent checks on the plums are vital every few days.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0200_02.jpg\" alt=\"plum_vinegar_header\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n \u003c\/div\u003e\n \u003cp\u003e \u003c\/p\u003e\n \u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n \u003cdiv class=\"zigzagTxt\"\u003e\n \u003ch1\u003e3. White Plum Vinegar extracted\u003c\/h1\u003e\n \u003cp style=\"text-align: justify;\"\u003eThe white plum vinegar extract are filled with nutrients plenty. The colour is clear and transparent. \u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0200_03.jpg\" alt=\"plum_vinegar_header\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n \u003c\/div\u003e\n \u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n \u003cdiv class=\"zigzagTxt\"\u003e\n \u003ch1\u003e4. Harvest Red Shiso\u003c\/h1\u003e\n \u003cp style=\"text-align: justify;\"\u003eIn order to produce red plum vinegar, Shiso leaves are added. The leaves are harvested individually by hand. Only high quality shiso are selected and used for plum vinegar.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0200_04.jpg\" alt=\"plum_vinegar_header\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n \u003c\/div\u003e\n \u003cp\u003e \u003c\/p\u003e\n \u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n \u003cdiv class=\"zigzagTxt\"\u003e\n \u003ch1\u003e5. Red Plum Vinegar extracted\u003c\/h1\u003e\n \u003cp style=\"text-align: justify;\"\u003eAfter immersing red Shiso leaves into the existing plum vinegar extract, red plum vinegar is produced. The vibrant colour not only adds to its uniqueness, but also livens the nutrition and umami for various dishes.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0200_05.jpg\" alt=\"plum_vinegar_header\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eRecipes for Plum Vinegar\u003c\/h2\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eHere are a few examples of how to use umeboshi vinegar for an unforgettable condiment journey:\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n \u003ch3 class=\"unityMain-b_h3\"\u003eRed ginger\u003c\/h3\u003e\n \u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cbr\u003e\n \u003cdiv class=\"ico_con\"\u003e\n \u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eServings for\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e2\u003c\/span\u003epersons\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e1\u003c\/span\u003eday\u003c\/span\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_top clearfix\"\u003e\n \u003cdiv class=\"img_con\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/umesu_recipe_04.jpg\" alt=\"plum_vinegar_recipe\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n \u003cdiv class=\"ingre_con\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Red Plum Vinegar\u003c\/dt\u003e\n \u003cdd\u003e100 g\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Salt\u003c\/dt\u003e\n \u003cdd\u003e3 g\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Ginger\u003c\/dt\u003e\n \u003cdd\u003e100 g\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cbr\u003e\n \u003cdiv class=\"recipe_bottom\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Steps:\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e1\u003c\/dt\u003e\n \u003cdd\u003eSlice ginger into 3mm width then sprinkle with salt. Set aside for an hour.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e2\u003c\/dt\u003e\n \u003cdd\u003eWait patiently for the salt to draw out the water from ginger via osmosis. Squeeze with both hands and let dry for half a day.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e3\u003c\/dt\u003e\n \u003cdd\u003eWhen ginger dries, put it into a container and soak with red plum vinegar. Allow sit for half a day.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n \u003ch3 class=\"unityMain-b_h3\"\u003eRed Plum Vinegar Drink\u003c\/h3\u003e\n \u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cbr\u003e\n \u003cdiv class=\"ico_con\"\u003e\n \u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eServings for\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e1\u003c\/span\u003eperson\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e5\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_top clearfix\"\u003e\n \u003cdiv class=\"img_con\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/umesu_recipe_05.jpg\" alt=\"plum_vinegar_recipe\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n \u003cdiv class=\"ingre_con\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Red Plum Vinegar\u003c\/dt\u003e\n \u003cdd\u003e1 teaspoon\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Honey\u003c\/dt\u003e\n \u003cdd\u003e2 teaspoons\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Cold Water\u003c\/dt\u003e\n \u003cdd\u003e100 ml\u003c\/dd\u003e\n \u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Ice\u003c\/dt\u003e\n \u003cdd\u003eoptional\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cbr\u003e\n \u003cdiv class=\"recipe_bottom\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Steps:\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e1\u003c\/dt\u003e\n \u003cdd\u003eCombine and stir in honey and plum vinegar.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e2\u003c\/dt\u003e\n \u003cdd\u003eAdd chilled water and ice. Drink is ready to serve!\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eProduct Variations\u003c\/h2\u003e\n\u003cp style=\"text-align: justify;\"\u003ePlease enjoy the product variations of Ryujin Plum Vinegar.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv class=\"lineup_3cl\" style=\"background-color: #ffffff;\"\u003e\n\u003cul class=\"lineup_list\" style=\"background-color: none;\"\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/vinegar_022?variant=13195723276353\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0200_200_b.jpg\" width=\"100%\" alt=\"1kg\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/vinegar_022?variant=13195723276353\" style=\"text-decoration: underline;\"\u003eRed Plum Vinegar, 200 g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/collections\/vinegar\/products\/vinegar_025\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0201_200_01_b.jpg\" width=\"100%\" alt=\"500g\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/collections\/vinegar\/products\/vinegar_025\" style=\"text-decoration: underline;\"\u003eWhite Plum Vinegar, 200 g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/collections\/vinegar\/products\/vinegar_026\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0201_700_01_b.jpg\" width=\"100%\" alt=\"1kg\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/collections\/vinegar\/products\/vinegar_026\" style=\"text-decoration: underline;\"\u003eWhite Plum Vinegar, 700 g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cbr\u003e\n\u003cdiv class=\"clearfix\"\u003e\n\u003cdiv class=\"prd_leftcol\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eRyujin Red Plum Vinegar- made from organic, pesticide-free cultivation 700 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003ePlum (produced in Wakayama Prefecture), salt (Shimamazu Okinawa Prefecture), Shiso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e700 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003eKeep in cool dark place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prd_rightcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0200_700_b.jpg\" alt=\"Suzumaru\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e ","brand":"龍神梅","offers":[{"title":"Default Title","offer_id":13195725340737,"sku":"56195312","price":1490.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0200_700_bcover.jpg?v=1632555944"},{"product_id":"vinegar_026","title":"Ryujin White Plum Vinegar- made from organic, pesticide-free cultivation 700 ml","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv class=\"exp su freetmp\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eBrine from natural pickling: Ryujin White Plum Vinegar \u003c\/h2\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"梅干し\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0201_700_01_b.jpg\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify;\"\u003eRyujin Plum vinegar is cultivated without the use of chemical fertilisers or pesticides. This zesty palate-cleansing flavour is obtained from a natural process of extracting white vinegar from raw and unripe plums.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThe traditional method of producing pickled plums and plum vinegar have been passed on for years. Only a few manufacturers still use organically grown plums to extract plum vinegar. In fact, many plum vinegars sold commercially use red dye, citric acids, and commercial salt, which distorts its natural medicinal effects.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eOrganic agricultural practices are often more complicated (and take longer) than using pesticides to manage crops. Therefore, there is a limit to how much can be produced. This plum vinegar is notable for its high nutritional value and special cultivation methods without using pesticides. In the same way, the organic price tag more closely reflects the true cost of growing the food.\u003c\/p\u003e\n \u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\"\u003eRed and White Plum Vinegar: What's their difference?\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/umeboshi_vinegar_en_03.jpg\" alt=\"what_is_umeboshi_vinegar\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eThere are two types of plum vinegar, \"white umezu\" and “red umezu”. The white plum vinegar is the first batch of vinegar that emerges from pickled umeboshi (plums) whereas the \"red umezu\" is red vinegar with its colors deriving from red perilla leaves.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eWhite plum vinegar is perfect when you want a subtle scent of plums whose colour and taste will not overpower the dish. The simple flavor combination of plums and salt makes it an easy condiment for pairing.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eRed plum vinegar contains the scent and ingredients of red perilla. It is believed that red plum vinegar is more nutritious due to the high medicinal properties of red perilla. The red vinegar is fruity and salty. It makes for a perfect salad dressing, or a nice base ingredient to experiment with in the kitchen. It also is an important ingredient for making Japanese pickles such as pickled radish or sakura.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eAt Ryujin, raw and unripe plums are harvested for plum vinegar. They are selected carefully by hand. For red plum vinegar, plums are set aside for ripening before adding Shiso leaves to produce red brine. \u003c\/p\u003e\n \u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\"\u003eIs it Safe for Consumption?\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eRyujin is devoted to using natural repellent and foliar application to replace synthetic pesticides and chemical fertiliser. This helps to control problems with fruit trees without compromising the crop. By producing additive free products, we deliver delicious red plum vinegar that is not only safe for consumption, but also enjoyable for the entire family.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eOrigin of Ryujin plum\u003c\/h2\u003e\n\u003cdiv class=\"prd_fullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ryujin07.jpg\" alt=\"龍神自然食品センターとは\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify;\"\u003eFrom the highest mountain in Kishu of Wakayama Prefecture towards the vast open valley of Hidakawa river, resides the nature and history of Ryujin Plum. There are about 1,600 plum trees in this 3-hectare field in Umeno.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eWithout the use of pesticides or chemical fertilizers, plums are cultivated the old-fashioned way by using natural composts such as tree bark. Ryujin village is filled with the inviting fragrance of plum blossoms.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eRyujin Plum produces more than 50 tons of products every year. Don't miss this opportunity to taste the cultivation through nature with uncompromising quality.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ryujin08.jpg\" alt=\"龍神自然食品センターとは\" width=\"738\"\u003e\u003c\/div\u003e \n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/what-is-umeboshi-vinegar\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/new_umeboshi_vinegar_en_01.jpg\" width=\"100%\" alt=\"how_to_make_umeboshi\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cspan\u003eWhat is Umeboshi Vinegar and How to Use it\u003c\/span\u003e\u003cbr\u003e Prized for its unique nutrient profile, Umeboshi is a highly salted pickled plums that's been a beloved part of the Japanese diet for centuries.\n In this article, we introduce the composition of Umeboshi Vinegar, ways the vinegar acts as an accent to a variety of dishes and compare types of Umeboshi Vinegar.\u003cbr\u003e \u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/what-is-umeboshi-vinegar\"\u003eRead more\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/way-of-making-pickled-plum\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/wp_ume_03-300x300_1_300x.jpg?v=1534228447\" width=\"100%\" alt=\"how_to_make_umeboshi\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cspan\u003eHow To Make Umeboshi\u003c\/span\u003e\u003cbr\u003e Known for its distinctive sourness, this summer fruit is usually served as a side dish with rice or as a filling for rice balls in bentos for breakfast and lunch. Homemade umeboshi is so much more delicious than store bought, so why not check out this column for a crash course of umeboshi, its health benefits, important points to take caution and try out more creative recipes.\u003cbr\u003e \u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/way-of-making-pickled-plum\"\u003eRead more\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHealth benefits of Plum Vinegar\u003c\/h2\u003e\n\u003cp style=\"text-align: justify;\"\u003e Born by natural fermentation, plum vinegar is rich in organic acids such as citric acid, malic acid, polyphenol and more. Due to its abundance of nutrients, no wonder people from all over the world are pivoting towards umeboshi vinegar.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e One of the efficacy of umeboshi vinegar is the prevention of food poisoning. Plum vinegar contains about 20% salt and about 4% citric acid. Thus, the combination of both have a strong bactericidal effect and to ward off food poisoning.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e The polyphenols contained in plum vinegar is a scintillating element. First, it has antiviral effects towards influenza virus, cold labialis, polio, hand-foot-and-mouth disease, and norovirus. Next, anti-inflammatory effects especially towards chronic inflammation.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e The myriad of antioxidant ingredients such as \"polyphenol\", \"vitamin E\", and \"plum lignan\" helps to slow down aging as well as suppressing or repairing DNA mutations that lead to the development of cancer.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e Finally, plum extract not only reduces LDL cholesterol level in the blood (arteriosclerosis caused by fat in the blood), it also helps to improve blood flow, thereby suppressing hypertension and rising blood pressure.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eCustomer Testimonials\u003c\/h2\u003e\n\u003csection\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"お客様の声1\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a1.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eRemedy for heat stroke prevention \u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e The summer sun is unforgiving, therefore heat exhaustion is common. Plum vinegar is known as a source of antioxidants that helps to \u003cspan class=\"highlight\"\u003esoothe internal inflammation\u003c\/span\u003e. Besides, this product is great for vegetable pickling. \u003cbr\u003e\u003cbr\u003eMomo (Around 40 years old, Female)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"お客様の声1\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b5.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eGreat as a condiment for Cooking \u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e The refreshing acidity means a little goes a long way. It adds a special touch to my cooking!\u003cbr\u003e\u003cbr\u003eShoko（Around 40 years old, Female)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"お客様の声1\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a3.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eDrink for Health \u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e Plum Vinegar is a big part of my morning routine. Simply combine a few teaspoon of plum vinegar with water. It's not overwhelming at all and I will continue to do so for my health.\u003cbr\u003e\u003cbr\u003eSayaka (Around 30 years old, Female)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eProcess of Harvesting Plum Vinegar\u003c\/h2\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003e Plum vinegar is extracted at a certain point in the process of regular umeboshi making.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityComments1\"\u003e\n \u003ch1 class=\"unityMain_h1c\"\u003eProcess\u003c\/h1\u003e\n \u003cbr\u003e\u003cbr\u003e\n \u003cdiv class=\"zigzag\"\u003e\n \u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n \u003cdiv class=\"zigzagTxt\"\u003e\n \u003ch1\u003e1. Harvesting\u003c\/h1\u003e\n \u003cp style=\"text-align: justify;\"\u003eWe harvest raw and unripe plums for plum vinegar. They are selected carefully by hand. Later, they are set aside to allow ripening.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0200_01.jpg\" alt=\"plum_vinegar_header\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n \u003c\/div\u003e\n \u003cp\u003e \u003c\/p\u003e\n \u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n \u003cdiv class=\"zigzagTxt\"\u003e\n \u003ch1\u003e2. Salting\u003c\/h1\u003e\n \u003cp style=\"text-align: justify;\"\u003eLike ordinary umeboshi making, plums are salted to produce plum extract. As it is a time-consuming process, frequent checks on the plums are vital every few days.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0200_02.jpg\" alt=\"plum_vinegar_header\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n \u003c\/div\u003e\n \u003cp\u003e \u003c\/p\u003e\n \u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n \u003cdiv class=\"zigzagTxt\"\u003e\n \u003ch1\u003e3. White Plum Vinegar extracted\u003c\/h1\u003e\n \u003cp style=\"text-align: justify;\"\u003eThe white plum vinegar extract are filled with nutrients plenty. The colour is clear and transparent. \u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0200_03.jpg\" alt=\"plum_vinegar_header\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n\n\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eRecipes for Plum Vinegar\u003c\/h2\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eHere are a few examples of how to use umeboshi vinegar for an unforgettable condiment journey:\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n \u003ch3 class=\"unityMain-b_h3\"\u003ePlum Vinegar Drink\u003c\/h3\u003e\n \u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cbr\u003e\n \u003cdiv class=\"ico_con\"\u003e\n \u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eServings for\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e1\u003c\/span\u003eperson\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e5\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_top clearfix\"\u003e\n \u003cdiv class=\"img_con\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/umesu_recipe_01.jpg\" alt=\"plum_vinegar_recipe\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n \u003cdiv class=\"ingre_con\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Plum Vinegar\u003c\/dt\u003e\n \u003cdd\u003e1 teaspoon\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Honey\u003c\/dt\u003e\n \u003cdd\u003e2 teaspoons\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Cold Water\u003c\/dt\u003e\n \u003cdd\u003e100 ml\u003c\/dd\u003e\n \u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Ice cubes\u003c\/dt\u003e\n \u003cdd\u003eoptional\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cbr\u003e\n \u003cdiv class=\"recipe_bottom\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Steps:\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e1\u003c\/dt\u003e\n \u003cdd\u003eCombine and stir in honey and plum vinegar.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e2\u003c\/dt\u003e\n \u003cdd\u003eAdd chilled water and ice. Drink is ready to serve!\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n \u003ch3 class=\"unityMain-b_h3\"\u003ePickled Cucumber\u003c\/h3\u003e\n \u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cbr\u003e\n \u003cdiv class=\"ico_con\"\u003e\n \u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eServings for\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e2\u003c\/span\u003epersons\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e90\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_top clearfix\"\u003e\n \u003cdiv class=\"img_con\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/umesu_recipe_02.jpg\" alt=\"plum_vinegar_recipe\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n \u003cdiv class=\"ingre_con\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Eggplant\u003c\/dt\u003e\n \u003cdd\u003e2\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Cucumber\u003c\/dt\u003e\n \u003cdd\u003e1\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Plum Vinegar\u003c\/dt\u003e\n \u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n \u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Soy sauce\u003c\/dt\u003e\n \u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n \u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Salt\u003c\/dt\u003e\n \u003cdd\u003ereasonable amount\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cbr\u003e\n \u003cdiv class=\"recipe_bottom\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Steps:\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e1\u003c\/dt\u003e\n \u003cdd\u003eCut the eggplant and cucumber into a bite size.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e2\u003c\/dt\u003e\n \u003cdd\u003eSalt the eggplant and cucumber. Wait patiently for the salt to draw out the water from the vegetables via osmosis. Squeeze with both hands and let dry.\u003c\/dd\u003e\n \u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e3\u003c\/dt\u003e\n \u003cdd\u003eMix eggplant and cucumber with plum vinegar and soy sauce.\u003c\/dd\u003e\n \u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e4\u003c\/dt\u003e\n \u003cdd\u003eLet sit in the refrigerator for an hour.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eProduct Variations\u003c\/h2\u003e\n\u003cp style=\"text-align: justify;\"\u003ePlease enjoy the product variations of Ryujin Plum Vinegar.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv class=\"lineup_3cl\" style=\"background-color: #ffffff;\"\u003e\n\u003cul class=\"lineup_list\" style=\"background-color: none;\"\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/vinegar_025?variant=13195725963329\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0201_200_01_b.jpg\" width=\"100%\" alt=\"1kg\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/vinegar_025?variant=13195725963329\" style=\"text-decoration: underline;\"\u003eWhite Plum Vinegar, 200 g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/vinegar_022?variant=13195723276353\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0200_200_b.jpg\" width=\"100%\" alt=\"500g\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/vinegar_022?variant=13195723276353\" style=\"text-decoration: underline;\"\u003eRed Plum Vinegar, 200 g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/collections\/vinegar\/products\/vinegar_023\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0200_700_b.jpg\" width=\"100%\" alt=\"1kg\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/collections\/vinegar\/products\/vinegar_023\" style=\"text-decoration: underline;\"\u003eRed Plum Vinegar, 700 g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cbr\u003e\n\u003cdiv class=\"clearfix\"\u003e\n\u003cdiv class=\"prd_leftcol\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eRyujin White Plum Vinegar- made from organic, pesticide-free cultivation 700 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003ePlum (produced in Wakayama Prefecture), salt (Shimamazu Okinawa Prefecture)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e700 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003eKeep in cool dark place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prd_rightcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0201_700_01_b.jpg\" alt=\"Suzumaru\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"龍神梅","offers":[{"title":"Default Title","offer_id":13195726061633,"sku":"56843345","price":1242.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0201_700_01_bcover.jpg?v=1632555949"},{"product_id":"japanese-tea-coffee_087","title":"Makomo Powder 100g - Cultivated Without Chemical Fertilizer","description":"\u003cdiv id=\"tempB\"\u003e \n \n \u003csection\u003e\n \u003ch2\u003eWhat is Makomo Powder?\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2584_8b_en.jpg\" alt=\"Makomo Powder\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eMakomo is a perennial plant of the Poaceae family that grows in clusters near water. Makomo is also known in Japan as Hanagatsumi plant.\u003cbr\u003e\u003cbr\u003eThis plant can be found along rivers and lakes throughout Japan\n\u003cbr\u003e\u003cbr\u003eWe want our customers to consume makomo with peace of mind, so our makomo powder is made from pesticide-free makomo plant. \u003c\/p\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003ePowder Type That Can be Easily Consumed\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2584_100_01.JPG\" alt=\"makomo powder kawashimaya\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eIn order to make it easier to take in the nutrients of Makomo, we have processed it into a dry powder type. \n\u003cbr\u003e\u003cbr\u003e\nMakomo is rich in:\u003cbr\u003e\n・Dietary fiber\u003cbr\u003e\n・Vitamin A\u003cbr\u003e\n・α-carotene\u003cbr\u003e\n・β-carotene\u003cbr\u003e\n・Vitamin C\u003cbr\u003e\n・Vitamin E\u003cbr\u003e\n・Folic acid\u003cbr\u003e\u003cbr\u003e\nThe recommended daily intake of makomo powder is 3~5g per day. Feel free to consume it by adding it to your daily meals or drinking it as tea.\u003cbr\u003e\u003cbr\u003eYou can also add 20g of makomo powder into a tea cloth\/bag and steep it in your bath water for a skin reviving bath.\n \u003c\/p\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003cdiv class=\"caution\"\u003e\n \u003ch3\u003ePrecautions for use\u003c\/h3\u003e\n \u003cp class=\"mb-0\"\u003e- The good effect will not increase if you take a large amount at once, so please drink the appropriate amount regularly.\n \u003cbr\u003e\u003cbr\u003e\n·Please consume immediately after opening.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003cdiv itemscope itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n \u003ch3\u003eQ\u0026amp;A\u003c\/h3\u003e\n \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eWhat does it taste like? Is makomo powder bitter?\u003c\/h4\u003e\n \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003eNo. Makomo powder is not as bitter as you would think. It has a pleasant bitterness akin to green tea. So it is perfectly easy to consume as a drink.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eI would like to mix it with shochu (shochu, diluted with carbonated water) and drink it every day. Is it okay?\u003c\/h4\u003e\n \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003eGenerally, shochu made using Makomo can be found on the market, and there is no problem with the ingredients even if you mix Makomo powder with shochu (shochu, carbonated).\u003cbr\u003e\u003cbr\u003e\nIn terms of taste, the remaining particles of Makomo powder may leave a rough texture in your throat and mouth, making it difficult to drink. Please be aware of this point.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eIs there any good live bacteria in Makomo?\u003c\/h4\u003e\n \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003eAccording to the analysis results of the Food Analysis Center, it is rich in dietary fiber, vitamin A, vitamin C, vitamin E, and folic acid, but we are not sure about the presence of live bacteria.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eHas it been sterilized?\u003c\/h4\u003e\n \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003eMakomo is dried with hot air and is also sterilized at the same time.\nIt is then processed into powder.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \n \u003c\/div\u003e\n \u003c\/section\u003e\n\n \n\n \u003csection id=\"INDEXproductDetail\"\u003e\n \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n \u003cdiv id=\"productDetail\"\u003e\n \u003cdiv class=\"pd_tbl\"\u003e\n \u003ctable class=\"table\"\u003e\n \u003cthead class=\"thead\"\u003e\n \u003ctr\u003e\n \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n \u003c\/tr\u003e\n \u003c\/thead\u003e\n \u003ctbody class=\"tbody\"\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eMakomo Leaf (Zizania latifolia)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNett Quantity\u003c\/th\u003e\n \u003ctd\u003e100g\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n \u003ctd\u003eHyogo, Japan\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n \u003ctd\u003ePlease store away from direct sunlight and places with high temperature and humidity. After opening, Please use immediately\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2584_100_en.jpg\" alt=\"Top image\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":17868175704129,"sku":"138612630","price":2380.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a2584_100_en-01.jpg?v=1702441350"},{"product_id":"other-tea-coffee_001","title":"Organic Rooibos Tea Leaves (Fermented) 1.8g x 100 Tea Bags Value Pack","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\n\u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eAbout The Organic Rooibos Tea Leaves (Fermented)\u003c\/h2\u003e\n\u003cp\u003eKawashima The Japanstore's original rooibos tea, carefully selected only from the finest rooibos leaves.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/rooibos_product_en_01.jpg\" alt=\"leaf_grade\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"margin:3%; padding:2%; border:groove\"\u003eThe deliciousness of rooibos tea depends on its leaf's fineness and the percentage of stem content. Our tea uses the \u003cb\u003e\"Classic Grade\" Rooibos Tea,\u003c\/b\u003e which contains the smallest percentage of stem content with finely cut leaves.\u003c\/p\u003e\n\u003cp\u003eThis rooibos tea has no unpleasant taste and produces deep flavor in a short time, make it suitable in a teabag form. Its delicious, mild taste can be enjoyed both for babies and grown-ups.\u003c\/p\u003e\n\u003cp\u003eRooibos tea does not have bitterness or astringency even if extracted for a long time so you can enjoy it even in the teacup. Enjoy the delicious rooibos tea anytime!\u003c\/p\u003e\n\u003c\/section\u003e\n\n\n\n\n\n\n\n\n\n\n\u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003e7 Health Benefits of Rooibos Tea\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2613_19.jpg\" alt=\"rooibos_tea_health_benefits\" width=\"100%\"\u003e\u003c\/div\u003e\n\n\u003cdiv class=\"clearfix unityHealth-b\"\u003e\n \u003ch3 class=\"unityMain-b_h3b\"\u003e\n\u003cspan class=\"sub\"\u003eBenefits 1　\u003c\/span\u003ePrevent Oxidation and Boost Rejuvenation\u003c\/h3\u003e\n \u003cdiv class=\"unitywp_half_R-b\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_biyou_03.jpg\" alt=\"rejuvenation\" width=\"100%\"\u003e \u003c\/div\u003e\n \u003cdiv class=\"unitywp_half_L-b\"\u003e\n\u003cp\u003eThe effective active ingredients of rooibos are one type of polyphenol, a flavonoid.\u003cbr\u003eThis flavonoid removes active oxygen and protects cells from aging.\u003c\/p\u003e\n\t\t\t\t　\u003c\/div\u003e\n \u003c\/div\u003e\n\n\u003cdiv class=\"clearfix unityHealth-b\"\u003e\n \u003ch3 class=\"unityMain-b_h3b\"\u003e\n\u003cspan class=\"sub\"\u003eBenefits 2　\u003c\/span\u003ePrevent Blood Vessel Problems and Lowering Blood Pressure\u003c\/h3\u003e\n \u003cdiv class=\"unitywp_half_R-b\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_ketsuatsu_01.jpg\" alt=\"blood_vessel_problem\" width=\"100%\"\u003e \u003c\/div\u003e\n \u003cdiv class=\"unitywp_half_L-b\"\u003e\n\u003cp\u003eRooibos tea contains a component called rutin that could strengthen the function of capillaries. Rutin plays an important role in blood vessels by promoting blood flows and lowering blood pressure.\u003c\/p\u003e\n\t\t\t\t　\u003c\/div\u003e\n \u003c\/div\u003e\n \n\u003cdiv class=\"clearfix unityHealth-b\"\u003e\n \u003ch3 class=\"unityMain-b_h3b\"\u003e\n\u003cspan class=\"sub\"\u003eBenefits 3　\u003c\/span\u003eCures Cold Sensitivity by Increasing Metabolism and Promote Blood Flow\u003c\/h3\u003e\n \u003cdiv class=\"unitywp_half_R-b\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_kaihuku_02.jpg\" alt=\"metabolism\" width=\"100%\"\u003e \u003c\/div\u003e\n \u003cdiv class=\"unitywp_half_L-b\"\u003e\n\u003cp\u003eFlavonoids increase the metabolism of lipids and sugars so you can expect an increase in basis body temperature. It also promotes blood flow and is said to be effective in curing cold sensitivity\/intolerance.\u003c\/p\u003e\n\t\t\t\t　\u003c\/div\u003e\n \u003c\/div\u003e\n\n\u003cdiv class=\"clearfix unityHealth-b\"\u003e\n \u003ch3 class=\"unityMain-b_h3b\"\u003e\n\u003cspan class=\"sub\"\u003eBenefits 4　\u003c\/span\u003eEliminate Swelling and Constipation. Could it have a Diet Effect?\u003c\/h3\u003e\n \u003cdiv class=\"unitywp_half_R-b\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_kaihuku_04.jpg\" alt=\"constipation\" width=\"100%\"\u003e \u003c\/div\u003e\n \u003cdiv class=\"unitywp_half_L-b\"\u003e\n\u003cp\u003eSince it has a function of enhancing metabolism, you can expect to increase your daily calorie intake.\u003c\/p\u003e\n \u003cp\u003eIn addition, rooibos tea has an intestinal regulating effect and also has the effect of eliminating constipation. The diuretic effect in rooibos tea also lessens swelling, which will make you feel more refreshed.\u003c\/p\u003e\n\t\t\t\t　\u003c\/div\u003e\n \u003c\/div\u003e\n\n\n\u003cdiv class=\"clearfix unityHealth-b\"\u003e\n \u003ch3 class=\"unityMain-b_h3b\"\u003e\n\u003cspan class=\"sub\"\u003eBenefits 5　\u003c\/span\u003eThe Relaxing Effect that Enhances Good Sleep\u003c\/h3\u003e\n \u003cdiv class=\"unitywp_half_R-b\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_kaimin_01.jpg\" alt=\"good_quality_sleep\" width=\"100%\"\u003e \u003c\/div\u003e\n \u003cdiv class=\"unitywp_half_L-b\"\u003e\n\u003cp\u003eIt said that raising the body temperature before going to bed makes it easier for you to get a deep and good quality sleep. Rooibos tea warms your body, which makes it perfect for a good night's sleep tea.\u003c\/p\u003e\n \u003cp\u003eAs a guideline, you should drink it for about 1 hour before you go to bed. Because rooibos tea also has a diuretic effect, please drink it in a moderate amount.\u003c\/p\u003e\n\t\t\t\t　\u003c\/div\u003e\n \u003c\/div\u003e\n\n\u003cdiv class=\"clearfix unityHealth-b\"\u003e\n \u003ch3 class=\"unityMain-b_h3b\"\u003e\n\u003cspan class=\"sub\"\u003eBenefits 6　\u003c\/span\u003eRelief for Allergy and Atopy\u003c\/h3\u003e\n \u003cdiv class=\"unitywp_half_R-b\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_hadaare_01.jpg\" alt=\"atopy\" width=\"100%\"\u003e \u003c\/div\u003e\n \u003cdiv class=\"unitywp_half_L-b\"\u003e\n\u003cp\u003eRooibos tea is said to be effective against allergies such as hay fever, asthma and atopic dermatitis.\u003cbr\u003eRooibos tea could reduce histamine which causes allergic symptoms, and it is highly effective in suppressing itching such as atopy.\u003c\/p\u003e\n\t\t\t\t　\u003c\/div\u003e\n \u003c\/div\u003e\n\n\u003cdiv class=\"clearfix unityHealth-b\"\u003e\n \u003ch3 class=\"unityMain-b_h3b\"\u003e\n\u003cspan class=\"sub\"\u003eBenefits 7　\u003c\/span\u003eNeutralize Hangover\u003c\/h3\u003e\n \u003cdiv class=\"unitywp_half_R-b\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_kaihuku_03.jpg\" alt=\"hangover\" width=\"100%\"\u003e \u003c\/div\u003e\n \u003cdiv class=\"unitywp_half_L-b\"\u003e\n\u003cp\u003eSince it contains plenty of minerals, rooibos tea seems to work on liver function and neutralize hangover well. Since it is necessary to use water in the body to decompose alcohol, this tea is said that it is also good in terms of hydration.\u003c\/p\u003e\n\t\t\t\t　\u003c\/div\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eHow is The Process Until Rooibos Tea is Made\u003c\/h2\u003e\n\u003cdiv class=\"rectangle_prd clearfix\"\u003e\n \u003cdiv class=\"rectangleImg\"\u003e\n \t\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_nomu_greentea_01.jpg\" alt=\"drinking\" width=\"100%\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"rectangleTxt\" style=\"\n\"\u003e\n \u003cp\u003eWe spread a questionnaire to our customers to write their review about Kawashima The Japanstore's original rooibos tea (you can look the original one in our Japanese page, \u003ca href=\"https:\/\/kawashima-ya.jp\/?pid=151311291#\" style=\"color: #ac2455;\"\u003ehere\u003c\/a\u003e).\u003cbr\u003eThe result showed \u003cb\u003e\"satisfaction\"\u003c\/b\u003e from 49 valid questionnaires. We will show some of the reviews below.\u003c\/p\u003e\n\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003eI make the tea in a bottle.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eBecause it is something to drink every day, I was drawn to its \"organic\" traits and bought it. It's easy to drink. Even my daughter brought the steeped tea to school in her bottle. \u003cb\u003eMy stomach felt so much better immediately after the first drink. Using makeup also becomes much easier (because of the effect on skin).\u003c\/b\u003e I didn't get these benefits when drinking the one I bought from the supermarket, so I was surprised.\n\u003cbr\u003e \u003cbr\u003e－ 20s, female\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003eI love to drink it with my children.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eWhen I was pregnant, I quitted to drink coffee and started to drink rooibos tea. I tried various kinds of rooibos tea, but this one has a good scent and has the just-right amount for our family. \u003cb\u003eI also love to drink it with my children.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e－ 30s, female\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003eIt's very delicious.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eThe balance of its acidity and aroma is wonderful. It's very delicious because it has no unnecessary flavor. \u003cb\u003eTo get a high-quality rooibos tea at this deal, it's very affordable.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e－ 20s, female\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003eI have improved my communication.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eI tried various kinds of rooibos tea, but this is the most delicious one. It has no unnecessary flavor and tastes clean. I used to drink coffee, but now I only drink rooibos tea. \u003cb\u003eIt's also caffeine-free, so it looks good for our body too. I also did improve my communication skills.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e－ 40s, female\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003eThere are only a few peculiar tastes.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eI have been drinking rooibos tea for beauty and health. \u003cb\u003eMy family used to dislike rooibos tea because it has a peculiar taste, but this one only has a few peculiar tastes.\u003c\/b\u003e Since we know about this rooibos tea, my family deliciously enjoy drinking rooibos tea.\u003cbr\u003e \u003cbr\u003e－ 20s, female\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/section\u003e\n\n\n\n\n\n\n\n\n\n\n\n\n\u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eHow is The Process Until Rooibos Tea is Made\u003c\/h2\u003e\n\u003cp\u003eWe vacuum-pack high-quality raw materials carefully selected by Rooibos Limited Ltd., and transport them to Japan in a fresh state.\u003c\/p\u003e\n\u003cp\u003eOnly products that meet strict standards are shipped on a production line dedicated to the Japanese market. Inspection of microbes and residual pesticides is also carried out for each batch. \u003cbr\u003eWe use the additive-free and pesticide-free fresh rooibos leaves.\u003c\/p\u003e\n\u003cp\u003eMany Japanese manufacturers sterilize the product twice, first in South Africa and Japan. Rooibos leaves that have been sterilized twice have a deep red color, but with reduced taste, flavor, and polyphenol content. Kawashima The Japanstore's Rooibos tea only sterilized once in South Africa.\u003c\/p\u003e \n\u003cbr\u003e\n\n \n\u003cp style=\"background-color:#b64d38; padding:2%; margin-top:2%; font-size:17px; color:#fff\"\u003eSEEDLING AND HARVESTING\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n \u003cdiv class=\"item_lineup_con\"\u003e\n \u003cdiv class=\"lineup_3cl\" style=\"background-color: #ffffff;\"\u003e\n \u003cul class=\"lineup_list\" style=\"background-color: none;\"\u003e\n \u003cli\u003e\n \u003cdiv class=\"prod_image\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/rooibos_product_en_02.jpg\" width=\"100%\" alt=\"planting\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003ch3 class=\"prod_title\"\u003eFirst, Seeds are taken and planted on the nursery with small scratches to promote germination. (In some cases, seeds may be sown directly in the field.)\u003c\/h3\u003e\n \u003c\/li\u003e\n \u003cli\u003e\n \u003cdiv class=\"prod_image\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/rooibos_product_en_03.jpg\" width=\"100%\" alt=\"replanting\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003ch3 class=\"prod_title\"\u003eSecond: After 6-7 months, the seedlings replanted in the field.\u003c\/h3\u003e\n \u003c\/li\u003e\n \u003cli\u003e\n \u003cdiv class=\"prod_image\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/rooibos_product_en_04.jpg\" width=\"100%\" alt=\"harvesting\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003ch3 class=\"prod_title\"\u003eLastly is harvesting. The first harvest will be conducted in the summer two years later. The plant must be 30-40 cm above the ground, and it is harvested by hand or machine. The harvest depends on the tree and could be up to 4 times.\u003c\/h3\u003e\n \u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n\n\u003cbr\u003e\n\u003cp style=\"background-color:#b64d38; padding:2%; margin-top:2%; font-size:17px; color:#fff\"\u003eFERMENTATION PROCESS\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityChartWrapper\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/rooibos_product_en_05.jpg\" alt=\"Cutting\" width=\"100%\"\u003e\n \u003ch3 class=\"unityMain-b_h3c\"\u003eSTEP 1: Cutting\u003c\/h3\u003e\n \u003cp\u003eCut the harvested rooibos to the length of 5 mm.\u003c\/p\u003e\n \u003c\/li\u003e\n \n \u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/rooibos_product_en_06.jpg\" alt=\"Fermentation\" width=\"100%\"\u003e\n \u003ch3 class=\"unityMain-b_h3c\"\u003eSTEP 2: Fermentation\u003c\/h3\u003e\n \u003cp\u003eThe finely cut rooibos leaves are piled up on a small hill, watered, and fermented for 6-8 hours.\u003c\/p\u003e\n \u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/rooibos_product_en_07.jpg\" alt=\"Drying\" width=\"100%\"\u003e\n \u003ch3 class=\"unityMain-b_h3c\"\u003eSTEP 3: Drying\u003c\/h3\u003e\n \u003cp\u003eLet it dry in approximately 8 hours in strong sunlight.\u003c\/p\u003e\n \u003c\/li\u003e\n \n \u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/rooibos_product_en_08.jpg\" alt=\"Sorting\" width=\"100%\"\u003e\n \u003ch3 class=\"unityMain-b_h3c\"\u003eSTEP 4: Sorting\u003c\/h3\u003e\n \u003cp\u003eSort the rooibos into grades depending on the fineness of cutting.\u003c\/p\u003e\n \u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/rooibos_product_en_09.jpg\" alt=\"Sterilization\" width=\"100%\"\u003e\n \u003ch3 class=\"unityMain-b_h3c\"\u003eSTEP 5: Sterilization\u003c\/h3\u003e\n \u003cp\u003eAfter done sorting, it is put through a steam sterilizer until the water content is less than 10%.\u003c\/p\u003e\n \u003c\/li\u003e\n \n \u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/rooibos_product_en_10.jpg\" alt=\"Packaging\" width=\"100%\"\u003e\n \u003ch3 class=\"unityMain-b_h3c\"\u003eSTEP 6: Packaging\u003c\/h3\u003e\n \u003cp\u003eThe rooibos leaves are vacuum-packed and then shipped.\u003c\/p\u003e\n \u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n\n\n\n\n\n\n\n\n\n\n\n\n\n\u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eEco-Friendly Teabag\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2613_14.jpg\" alt=\"rooibos_teabag\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eThis product is packaged in a tea bag type that meets the needs of customers who want to easily drink rooibos tea in a teacup to the fullest.\u003cbr\u003eMesh tetra type of teabag is used to make the rooibos leaves spread well, and the tea is easily extracted.\u003c\/p\u003e\n\u003cp\u003eThe teabag material is an eco-friendly biodegradable fiber made from corn, which can be disposed of as garbage after use.\u003c\/p\u003e\n\u003c\/section\u003e\n\n\n\n\n\n\n\n\n\n\n\n\n\u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eHow to Prepare the Tea\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2613_11.jpg\" alt=\"rooibos_how_to_prepare\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003ePut one tea bag in a teacup, pour freshly boiled water, and wait for at least 2 minutes before consuming.\u003c\/p\u003e\n\u003cp\u003eYou can enjoy it as it is in the teacup, or discard the teabag first before consuming it. Rooibos has a low tannin compound, so it does not cause bitterness or astringency even the teabag is extracted for a long time.\u003c\/p\u003e\n\u003cp\u003eYou can also enjoy it as iced rooibos tea by putting ice blocks into it. Some people might put sweeteners (sugar or honey), or milk to enchance the flavor of rooibos tea.\u003c\/p\u003e\n\u003cp\u003eOther way to make the tea:\u003cbr\u003e\u003cb\u003e[Steeping the tea in water]\u003c\/b\u003e Put 3 tea bags in 1 liter of room temperature water and leave it in refrigerator for 2 hours or more.\u003cbr\u003e\u003cb\u003e[Boiling the tea with hot water]\u003c\/b\u003e Put 2 tea bags in 1 to 1.5 liters of boiling water and boil over low heat for about 10 minutes. Let it steamed for more 5 minutes and enjoy.\u003c\/p\u003e\n\u003c\/section\u003e\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\u003csection\u003e\n \u003cdiv class=\"zigzag\"\u003e\n \u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n \u003ctbody\u003e\n\u003ctr\u003e\n \u003cth scope=\"row\"\u003eContent\u003c\/th\u003e\n \u003ctd\u003e 180g (1.8g x 100 teabags)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eOrganic Rooibos (South Africa)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003ePreservation method\u003c\/th\u003e\n \u003ctd\u003eAvoid direct sunlight, please store at room temperature.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2613_r08_en.jpg\" alt=\"rooibos_teabag_organic_value_set\" width=\"100%\" style=\"margin:0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":32384793247798,"sku":"151311291","price":2246.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/151311291_o1-418932.jpg?v=1630897495"},{"product_id":"black-garlic-soft-capsules-01","title":"Matsuyama Herb Farm's Aged Black Garlic Soft Capsules (31 Capsules)","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003c!--Matsuyama Herb Farm's Aged Black Garlic Soft Capsules (31 Capsules)--\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eBlack Garlic Soft Capsules\u003c\/h2\u003e\n\u003cp style=\"text-align: justify;\"\u003eDerived from black garlic that has been aged for 4 weeks and made using Aomori garlic grown with high quality soil and water of Hakkoda mountain.\u003cbr\u003e\u003cbr\u003eThe nutrients are condensed into soft capsules that are easy to drink. You can enjoy it without worrying about the odor of garlic.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eWhat Is Black Garlic?\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_kuroninniku_02.jpg\" alt=\"Black Garlic\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eBlack garlic is a product of aging regular garlic in a controlled heat and humid condition. \u003cbr\u003e\u003cbr\u003eUnlike raw white garlic, black garlic doesn't have garlic odor. It has a dried fruit like sweetness. \u003cbr\u003e\u003cbr\u003eCompared to the white counterpart, black garlic has 4 times the amount of S-Allylcysteine. There is a research conducted by a former professor at the Medicine Department of Hirosaki University that demonstrated S-Allylcysteine to have an anti-cancer effect. The news was widely featured in Japanese newspaper. \u003cbr\u003e\u003cbr\u003eThis superfood has been gaining popularity due to its health-promoting effect such as lowering cholesterol level, antioxidant activity, anti aging, and immunity enhancement.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eRead more about black garlic here:\u003c\/p\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/all-about-black-garlic\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/8cc67831f713eb0dd615a802ee8d580d_520x500.jpg\" width=\"100%\" alt=\"black garlic article\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eThe Energizing Power of Black Garlic - How To Use And How Is It Different From Regular Garlic?\u003c\/span\u003e\u003cbr\u003e Originated in Asia, black garlic has become an energizing superfood that gained a lot of attention worldwide. Not only does it taste good raw due to its sweet taste, but it also has a lot of health benefits. \u003cbr\u003e \u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/all-about-black-garlic\"\u003eRead More\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eTightly Condensed Nutrients\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2628_03.jpg\" alt=\"Black Garlic Soft Capsules\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eMatsuyama Herb Farm's aged black garlic soft capsules is tightly packed with nutrients such as S-allylcysteine and polyphenol.\u003c\/p\u003e\n\u003cdiv class=\"clearfix unityHealth-b\"\u003e\n\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003eS-Allylcysteine\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unitywp_half_R-b\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_biyou_01.jpg\" alt=\"S-Allylcysteine Health Benefits\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unitywp_half_L-b\"\u003e\n\u003cbr\u003e\n\u003cp\u003eS-allylcysteine is produced during the aging process of garlic into black garlic.\u003cbr\u003e\u003cbr\u003eThis compound has a strong anti-oxidant effect and prevents the binding of active cholesterol that causes aging and bad cholesterol in the intestine.\u003cbr\u003e\u003cbr\u003eIt is effective in preventing skin aging such as wrinkles, arteriosclerosis, and diabetes caused by increased active oxygen. In addition, S-allylcysteine is known to have an anti-cancer effect.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdl\u003e\n\u003cdt style=\"font-weight: bold;\"\u003eMain Benefits\u003c\/dt\u003e\n\u003c\/dl\u003e\n\u003cbr\u003e\n\u003cdl\u003e\n\u003cdd\u003e・Prevent disease from an unhealthy lifestyle\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cbr\u003e\n\u003cdl\u003e\n\u003cdd\u003e・Fatigue recovery\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cbr\u003e\n\u003cdl\u003e\n\u003cdd\u003e・Improves blood flow\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cbr\u003e\n\u003cdl\u003e\n\u003cdd\u003e・Anti aging\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cbr\u003e\n\u003cdl\u003e\n\u003cdd\u003e・Help to prevent diabetes\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cbr\u003e\n\u003cdl\u003e\n\u003cdd\u003e・Anti cancer effect\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clearfix unityHealth-b\"\u003e\n\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003ePolyphenol\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unitywp_half_R-b\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_kaze_01.jpg\" alt=\"Polyphenol Health Benefits\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unitywp_half_L-b\"\u003e\n\u003cbr\u003e\n\u003cp\u003ePolyphenol is the top content in vegetables. The strong antioxidant effect of polyphenols is said to have an effect of removing active oxygen, which is the cause of the aging phenomenon.\u003cbr\u003e\u003cbr\u003eIn recent years, it has also been found that it has a strong anti-allergic effect that suppresses pollen allergy and the like.\u003cbr\u003e\u003cbr\u003eAlong with amino acids, you can expect various health benefits of polyphenol.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdl\u003e\n\u003cdt style=\"font-weight: bold;\"\u003eMain Benefits\u003c\/dt\u003e\n\u003c\/dl\u003e\n\u003cbr\u003e\n\u003cdl\u003e\n\u003cdd\u003e・Supresses pollen allergy and the like\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cbr\u003e\n\u003cdl\u003e\n\u003cdd\u003e・Improves sensitivity to cold\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cbr\u003e\n\u003cdl\u003e\n\u003cdd\u003e・Fatigue recovery\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cbr\u003e\n\u003cdl\u003e\n\u003cdd\u003e・Prevent flu\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cbr\u003e\n\u003cdl\u003e\n\u003cdd\u003e・Nourishment\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cbr\u003e\n\u003cdl\u003e\n\u003cdd\u003e・Prevent disease from an unhealthy lifestyle\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cbr\u003e\n\u003cdl\u003e\n\u003cdd\u003e・Prevent hypertension\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHigh Quality Garlic Made In Aomori\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_kuroninniku_03.jpg\" alt=\"Aomori Garlic\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eAomori Prefecture is famous for producing high quality garlic. Characteristics of Aomori garlic: \u003cbr\u003e\u003cbr\u003e - Big Bulbs \u003cbr\u003e - Firm Cloves \u003cbr\u003e - High sugar content making it slightly sweet \u003cbr\u003e - Has fatigue recovery effect \u003cbr\u003e - Abundant in Allicin \u003cbr\u003e \u003cbr\u003e\u003cbr\u003e Since 2006, research and development has been promoted at various places, and finally black garlic from Aomori Prefecture was born.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMatsuyama Herb Farm\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2627_03.jpg\" alt=\"Matsuyama Herb Farm\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eAomori is a land with a very rich natural environment where you can produce delicious agricultural products. Taking advantage of the wonderful nature of Aomori, Matsuyama Herb Farm aims for agricultural system that does not rely on pesticides nor chemical fertilizers, and promotes sustainable recycling.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003eTotal Attention to Soil And Water\u003c\/h3\u003e\n\u003cp style=\"text-align: justify;\"\u003eFor the soil, we receive cow and horse excretions from neighboring farms and equestrian clubs to produce fully fertilized manure. Proper fertilizer enriches the taste of crops and improves soil fertility. In addition, we also receive a large amount of rice husks from large-scale rice growers to make smoky charcoal and use it for soil preparation.\u003cbr\u003e\u003cbr\u003eFor the water, we use pure mineral water that pumps up groundwater from Hakkoda water source. The snow that accumulated in the Hakkoda mountain melts. And after filtered for a long time, it becomes water that is rich in minerals. \u003cbr\u003e\u003cbr\u003eIn addition to natural soil and water, because the farm is in highland area, snow can accumulate until 2-3 meters, carefully storing nutrients in the farm ground for four and a half months around December to mid April. \u003cbr\u003e\u003cbr\u003eThis black garlic is a product that uses Matsuyama Herb Farm's original method to pursue its deliciousness. It's as if black garlic are treated as black gems.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantities\u003c\/th\u003e\n\u003ctd\u003e31 capsules（For 1 Month Usage）\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eSunflower oil, black garlic powder, gelatin, glycerin, rice bran wax, glycerin fatty acid ester, plant lecithin (soybean origin)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in a cool and dry place, away from the sunlight.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpires in\u003c\/th\u003e\n\u003ctd\u003e2 Years (After opening, please consume immediately)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eHow to Consume\u003c\/th\u003e\n\u003ctd\u003eTake 1 capsule daily with water or lukewarm water.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/img17.shop-pro.jp\/PA01152\/001\/product\/146423071.jpg\" alt=\"Black Garlic Capsules\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Matsuyama Herb Farm","offers":[{"title":"Default Title","offer_id":32741930467382,"sku":"146423071","price":2160.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/matsuyama-herb-black-garlic-soft-capsules-437296.jpg?v=1630897439"},{"product_id":"sesame_001","title":"Shimo Farm - Washed Raw Golden Sesame Seeds 70g - Product of Miyazaki Prefecture","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h2\"\u003eHigh Quality Pesticide-Free Japanese Sesame Seeds\u003cbr\u003e“Mimatan Sesame”\u003c\/h2\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eMimatan Sesame seeds are grown in warm climates and well drained soil.\u003cbr\u003e\u003cbr\u003eThis sesame is produced in the Miyakonojo Basin at the foot of the Kirishima Mountains in Southern Kyushu, where the legend of Tenson Korin remains, and in Mimata Town, Miyazaki Prefecture, to the south of the Miyakonojo Basin.\u003cbr\u003e\u003cbr\u003e Mimata Town, Miyazaki Prefecture is said to be a \"town of flowers, greenery and water\" and is very suitable for sesame cultivation conditions because it is warm throughout the year and has good drainage in shirasu soil.\u003cbr\u003e\u003cbr\u003eThe reason why sesame seeds in Mimata are delicious is that they have good quality water and the natural ecosystem where the soil is maintained. In the old Edo period, sesame was exported to Kansai as a cash crop from this area.\u003cbr\u003e\u003cbr\u003e The sesame seeds of Mimata Town have been revived to the present. We hope that people all over Japan and the world who are living today will know and eat this precious gift that nature has nurtured.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Shimo Farm Sesame\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_01.jpg\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eIt is said that 99.9% of the sesame currently consumed in Japan is imported. Mitan sesame is a safe and healthy Japanese sesame that does not use pesticides or chemical fertilizers.\u003cbr\u003e\u003cbr\u003ePeople smile when they eat delicious foods and foods that they know are good for them. Based on that smile, we will continue to make safe and healthy sesame seeds by a cultivation method that does not use pesticides or chemical fertilizers so that people of all ages can enjoy it.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h2\"\u003eSpecial Feature of Washed Raw Sesame Seeds\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Shimo Farm Sesame\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_namago100_1.jpg\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eThis sesame is produced in the Miyakonojo Basin at the foot of the Kirishima Mountains in Southern Kyushu and in Mimata Town, Miyazaki Prefecture, to the south of the Miyakonojo Basin. The location is blessed with delicious and abundant water from Kirishima Mountains, it is cultivated in the most suitable environment for sesame plants, combined with the warm and well-drained environment of the Shirasu plateau.\u003cbr\u003e\u003cbr\u003eFurthermore, in order to deliver safe and healthy sesame, we cultivate it without using pesticides or even chemical fertilizers. Most of the harvesting and sorting are done by hand, which takes a lot of time and effort, but we work carefully one by one for the sake of our customers.\u003cbr\u003e\u003cbr\u003eSince the product is in the state of raw sesame, you can roast it yourself in a frying pan, etc. to finish it to your taste.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h2\"\u003eThe Birth Story of Mimatan Sesame Seeds\u003c\/h2\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eIn December 2008, the Kirishima Organization was established in Mimata Town, Miyazaki Prefecture, formed by former office workers. Starting here, the production of domestic sesame that makes the best use of the nature of Mimata has begun.\u003cbr\u003e\u003cbr\u003eInitially there were 22 members and only 2 experienced farmers, but as a result of hard work and efforts to produce sesame for the region, the number of farmers is increasing to 35 now. The enthusiasm is only growing from there. (The production scale is expanding year by year to 1.3ha in 2009, 2.7ha in 2010, and 17ha in 2011.)\u003cbr\u003e\u003cbr\u003eThe production cost of sesame can be kept low, and the damage to birds and other animals is relatively small.\u003cbr\u003e\u003cbr\u003eKirishima Organization uses abandoned cultivated land to thoroughly cultivate without using pesticides and chemical fertilizers, and thins out, planting, and harvesting work mainly by hand.\u003cbr\u003e\u003cbr\u003e“The youth” with an average age of 65 are trying to pave the way for new agriculture in Mimata and pass it on to their children.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eDevelopment Using Stems And Leaves\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIf the sesame seeds themselves are abundant in nutrition, we believe that the stems and leaves that nourish the seeds may also contain the same ingredients.\u003cbr\u003e\u003cbr\u003eCurrently, in collaboration with a local university, we are conducting a component analysis survey using young leaves and stems in the process of sesame growth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"シンプルコード3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_03.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eCooperation Between Agriculture, Industry, Commerce, And Tourism\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eAs an area that specializes in sesame production, we start with cultivation and harvesting, then we manufacture products from the ingredient for distribution. Lastly, we also develop recipes using sesame seeds.\u003cbr\u003e\u003cbr\u003eWith the cooperation of public facilities, educational facilities, and local businesses, we will carry out initiatives to create an environment where you can enjoy sesame seeds in your daily life.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"シンプルコード3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_04.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eWe Aim To Be The Best Sesame Producing Area In Japan\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eSesame town development officially started after sesame was certified as a local resource in Miyazaki Prefecture by the Small and Medium Business Administration in November 2010.\u003cbr\u003e\u003cbr\u003eIn order to spread it inside and outside the prefecture, it is necessary to create elements that add value, and we will aim for the highest production volume in Japan to the extent that it has the potential to be the best.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"シンプルコード3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_05.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h2\"\u003eUnexpectedly Unknown Knowledge of Sesame Seeds\u003c\/h2\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eGrowing sesame means knowing sesame. We will introduce knowledge about sesame seeds that we get from developing the product.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eSurprisingly, There Are Multiple Varieties Of Sesame\u003c\/h3\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eSesame can be roughly divided into three types: white, black, and gold, depending on the color of the exodermis of the seed. However, it is said that there are about 3,000 varieties cultivated all over the world.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Shimo Farm Sesame\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_09.jpg\"\u003e\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eThe Origin Of Sesame\u003c\/h3\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eSesame is an ingredient originally brought from overseas. The original place of origin is said to be Africa.\u003cbr\u003e\u003cbr\u003eIt is said that it came to Japan during the Jomon period or around the introduction period of Buddhism.\u003cbr\u003e\u003cbr\u003eSesame has taken root in people's lives as a food culture and has been cultivated all over Japan except Hokkaido.\u003c\/p\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eCurrent Sesame Production Situation In Japan\u003c\/h3\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eUnfortunately, due to poor productivity and poor mechanization, sesame production in Japan continued to decline.\u003cbr\u003e\u003cbr\u003eCurrently, 99.9% of sesame in Japan is imported from Africa such as Nigeria and Burkina Faso, Central and South America such as Paraguay and Bolivia, and China. Current sesame production in Japan is only 0.1%.\u003cbr\u003e\u003cbr\u003eHowever, even under such circumstances, Mimata Town, Miyazaki Prefecture meets the conditions for growing good quality sesame seeds. We will deliver pesticide-free sesame that is cultivated with passion and hope in order to deliver safe and healthy sesame to everyone.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h2\"\u003eThe Difference Between White, Black And Gold Sesame\u003c\/h2\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eWhite sesame\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIt is light beige, has a sweet taste, and the fragrant aroma is not very strong. It is often used in sesame oil because it contains a relatively large amount of fat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"シンプルコード3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_06.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eBlack sesame\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIt has a lot of aromatic components and a strong scent. Although it is low in fat, it has a high proportion of seed coat and contains calcium and manganese, and is often used in confectionery, mixed with salt and pepper, or used as rice cracker topping.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"シンプルコード3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_07.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eGold sesame\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIt is a rare sesame with a small amount of production. It has a strong scent and contains antioxidants.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"シンプルコード3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_08.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e70g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eGold sesame\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\u003ctd\u003ePlease keep away from direct sunlight and don’t put it in high temperature and humidity.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNote\u003c\/th\u003e\n\u003ctd\u003eThis product is manufactured in Japan for both raw materials and processing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/img17.shop-pro.jp\/PA01152\/001\/product\/139339977.jpg?cmsp_timestamp=20200403151724\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Shimo Farm","offers":[{"title":"Default Title","offer_id":39612980592809,"sku":"139339977","price":760.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/139339977.jpg?v=1672114847"},{"product_id":"sesame_002","title":"Shimo Farm - Washed Raw Black Sesame Seeds 70g - Product of Miyazaki Prefecture","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h2\"\u003eHigh Quality Pesticide-Free Japanese Sesame Seeds\u003cbr\u003e“Mimatan Sesame”\u003c\/h2\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eMimatan Sesame seeds are grown in warm climates and well drained soil.\u003cbr\u003e\u003cbr\u003eThis sesame is produced in the Miyakonojo Basin at the foot of the Kirishima Mountains in Southern Kyushu, where the legend of Tenson Korin remains, and in Mimata Town, Miyazaki Prefecture, to the south of the Miyakonojo Basin.\u003cbr\u003e\u003cbr\u003e Mimata Town, Miyazaki Prefecture is said to be a \"town of flowers, greenery and water\" and is very suitable for sesame cultivation conditions because it is warm throughout the year and has good drainage in shirasu soil.\u003cbr\u003e\u003cbr\u003eThe reason why sesame seeds in Mimata are delicious is that they have good quality water and the natural ecosystem where the soil is maintained. In the old Edo period, sesame was exported to Kansai as a cash crop from this area.\u003cbr\u003e\u003cbr\u003e The sesame seeds of Mimata Town have been revived to the present. We hope that people all over Japan and the world who are living today will know and eat this precious gift that nature has nurtured.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Shimo Farm Sesame\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_01.jpg\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eIt is said that 99.9% of the sesame currently consumed in Japan is imported. Mitan sesame is a safe and healthy Japanese sesame that does not use pesticides or chemical fertilizers.\u003cbr\u003e\u003cbr\u003ePeople smile when they eat delicious foods and foods that they know are good for them. Based on that smile, we will continue to make safe and healthy sesame seeds by a cultivation method that does not use pesticides or chemical fertilizers so that people of all ages can enjoy it.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h2\"\u003eSpecial Feature of Washed Raw Sesame Seeds\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Shimo Farm Sesame\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_namago100_1.jpg\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eThis sesame is produced in the Miyakonojo Basin at the foot of the Kirishima Mountains in Southern Kyushu and in Mimata Town, Miyazaki Prefecture, to the south of the Miyakonojo Basin. The location is blessed with delicious and abundant water from Kirishima Mountains, it is cultivated in the most suitable environment for sesame plants, combined with the warm and well-drained environment of the Shirasu plateau.\u003cbr\u003e\u003cbr\u003eFurthermore, in order to deliver safe and healthy sesame, we cultivate it without using pesticides or even chemical fertilizers. Most of the harvesting and sorting are done by hand, which takes a lot of time and effort, but we work carefully one by one for the sake of our customers.\u003cbr\u003e\u003cbr\u003eSince the product is in the state of raw sesame, you can roast it yourself in a frying pan, etc. to finish it to your taste.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h2\"\u003eThe Birth Story of Mimatan Sesame Seeds\u003c\/h2\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eIn December 2008, the Kirishima Organization was established in Mimata Town, Miyazaki Prefecture, formed by former office workers. Starting here, the production of domestic sesame that makes the best use of the nature of Mimata has begun.\u003cbr\u003e\u003cbr\u003eInitially there were 22 members and only 2 experienced farmers, but as a result of hard work and efforts to produce sesame for the region, the number of farmers is increasing to 35 now. The enthusiasm is only growing from there. (The production scale is expanding year by year to 1.3ha in 2009, 2.7ha in 2010, and 17ha in 2011.)\u003cbr\u003e\u003cbr\u003eThe production cost of sesame can be kept low, and the damage to birds and other animals is relatively small.\u003cbr\u003e\u003cbr\u003eKirishima Organization uses abandoned cultivated land to thoroughly cultivate without using pesticides and chemical fertilizers, and thins out, planting, and harvesting work mainly by hand.\u003cbr\u003e\u003cbr\u003e“The youth” with an average age of 65 are trying to pave the way for new agriculture in Mimata and pass it on to their children.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eDevelopment Using Stems And Leaves\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIf the sesame seeds themselves are abundant in nutrition, we believe that the stems and leaves that nourish the seeds may also contain the same ingredients.\u003cbr\u003e\u003cbr\u003eCurrently, in collaboration with a local university, we are conducting a component analysis survey using young leaves and stems in the process of sesame growth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"シンプルコード3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_03.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eCooperation Between Agriculture, Industry, Commerce, And Tourism\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eAs an area that specializes in sesame production, we start with cultivation and harvesting, then we manufacture products from the ingredient for distribution. Lastly, we also develop recipes using sesame seeds.\u003cbr\u003e\u003cbr\u003eWith the cooperation of public facilities, educational facilities, and local businesses, we will carry out initiatives to create an environment where you can enjoy sesame seeds in your daily life.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"シンプルコード3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_04.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eWe Aim To Be The Best Sesame Producing Area In Japan\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eSesame town development officially started after sesame was certified as a local resource in Miyazaki Prefecture by the Small and Medium Business Administration in November 2010.\u003cbr\u003e\u003cbr\u003eIn order to spread it inside and outside the prefecture, it is necessary to create elements that add value, and we will aim for the highest production volume in Japan to the extent that it has the potential to be the best.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"シンプルコード3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_05.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h2\"\u003eUnexpectedly Unknown Knowledge of Sesame Seeds\u003c\/h2\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eGrowing sesame means knowing sesame. We will introduce knowledge about sesame seeds that we get from developing the product.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eSurprisingly, There Are Multiple Varieties Of Sesame\u003c\/h3\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eSesame can be roughly divided into three types: white, black, and gold, depending on the color of the exodermis of the seed. However, it is said that there are about 3,000 varieties cultivated all over the world.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Shimo Farm Sesame\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_09.jpg\"\u003e\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eThe Origin Of Sesame\u003c\/h3\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eSesame is an ingredient originally brought from overseas. The original place of origin is said to be Africa.\u003cbr\u003e\u003cbr\u003eIt is said that it came to Japan during the Jomon period or around the introduction period of Buddhism.\u003cbr\u003e\u003cbr\u003eSesame has taken root in people's lives as a food culture and has been cultivated all over Japan except Hokkaido.\u003c\/p\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eCurrent Sesame Production Situation In Japan\u003c\/h3\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eUnfortunately, due to poor productivity and poor mechanization, sesame production in Japan continued to decline.\u003cbr\u003e\u003cbr\u003eCurrently, 99.9% of sesame in Japan is imported from Africa such as Nigeria and Burkina Faso, Central and South America such as Paraguay and Bolivia, and China. Current sesame production in Japan is only 0.1%.\u003cbr\u003e\u003cbr\u003eHowever, even under such circumstances, Mimata Town, Miyazaki Prefecture meets the conditions for growing good quality sesame seeds. We will deliver pesticide-free sesame that is cultivated with passion and hope in order to deliver safe and healthy sesame to everyone.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h2\"\u003eThe Difference Between White, Black And Gold Sesame\u003c\/h2\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eWhite sesame\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIt is light beige, has a sweet taste, and the fragrant aroma is not very strong. It is often used in sesame oil because it contains a relatively large amount of fat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"シンプルコード3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_06.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eBlack sesame\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIt has a lot of aromatic components and a strong scent. Although it is low in fat, it has a high proportion of seed coat and contains calcium and manganese, and is often used in confectionery, mixed with salt and pepper, or used as rice cracker topping.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"シンプルコード3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_07.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eGold sesame\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIt is a rare sesame with a small amount of production. It has a strong scent and contains antioxidants.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"シンプルコード3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_08.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e70g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eBlack sesame\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\u003ctd\u003ePlease keep away from direct sunlight and don’t put it in high temperature and humidity.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNote\u003c\/th\u003e\n\u003ctd\u003eThis product is manufactured in Japan for both raw materials and processing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/img17.shop-pro.jp\/PA01152\/001\/product\/142207366.jpg?cmsp_timestamp=20200403151539\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Shimo Farm","offers":[{"title":"Default Title","offer_id":39612980658345,"sku":"142207366","price":760.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/142207366.jpg?v=1617689579"},{"product_id":"sesame_003","title":"Shimo Farm - Roasted Golden Sesame Seeds 35g - Product of Miyazaki Prefecture","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n \u003cdiv id=\"prd_unityTemp_min\"\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eHigh Quality Pesticide-Free Japanese Sesame Seeds\u003cbr\u003e“Mimatan Sesame”\u003c\/h2\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n Mimatan Sesame seeds are grown in warm climates and well drained soil.\u003cbr\u003e\u003cbr\u003eThis sesame is produced in the Miyakonojo Basin at the foot of the Kirishima Mountains in Southern Kyushu, where the legend of Tenson Korin remains, and in Mimata Town, Miyazaki Prefecture, to the south of the Miyakonojo Basin.\u003cbr\u003e\u003cbr\u003e Mimata Town, Miyazaki Prefecture is said to be a \"town of flowers, greenery and water\" and is very suitable for sesame cultivation conditions because it is warm throughout the year and has good drainage in shirasu soil.\u003cbr\u003e\u003cbr\u003eThe reason why sesame seeds in Mimata are delicious is that they have good quality water and the natural ecosystem where the soil lives is maintained. In the old Edo period, sesame was exported to Kansai as a cash crop from this area.\u003cbr\u003e\u003cbr\u003e The sesame seeds of Mimata Town that have been revived to the present. We hope that people all over Japan and the world who are living today will know and eat this precious gift that nature has nurtured.\n \u003c\/p\u003e \n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_01.jpg\" alt=\"Shimo Farm Sesame\" width=\"100%\"\u003e\u003c\/div\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n It is said that 99.9% of the sesame currently consumed in Japan is imported. Mitan sesame is a safe and healthy Japanese sesame that does not use pesticides or chemical fertilizers.\u003cbr\u003e\u003cbr\u003ePeople smile when they eat delicious foods and foods that they know are good for them. Based on that smile, we will continue to make safe and healthy sesame seeds by a cultivation method that does not use pesticides or chemical fertilizers so that people of all ages can enjoy it.\n \u003c\/p\u003e \n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eSpecial Feature of Shimo Farm Roasted Sesame Seeds\u003c\/h2\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n This roasted sesame is carefully roasted in a roasting kettle over time. You can also grind the roasted sesame and enjoy the taste and aroma even more. \n \u003c\/p\u003e \n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eThe Birth Story of Mimatan Sesame Seeds\u003c\/h2\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n In December 2008, the Kirishima Organization was established in Mimata Town, Miyazaki Prefecture, formed by former office workers. Starting here, the production of domestic sesame that makes the best use of the nature of Mimata has begun.\u003cbr\u003e\u003cbr\u003eInitially there were 22 members and only 2 experienced farmers, but as a result of hard work and efforts to produce sesame for the region, the number of farmers is increasing to 35 now. The enthusiasm is only growing from there. (The production scale is expanding year by year to 1.3ha in 2009, 2.7ha in 2010, and 17ha in 2011.)\u003cbr\u003e\u003cbr\u003eThe production cost of sesame can be kept low, and the damage to birds and other animals is relatively small.\u003cbr\u003e\u003cbr\u003eKirishima Organization uses abandoned cultivated land to thoroughly cultivate without using pesticides and chemical fertilizers, and thins out, planting, and harvesting work mainly by hand.\u003cbr\u003e\u003cbr\u003e“The youth” with an average age of 65 are trying to pave the way for new agriculture in Mimata and pass it on to their children.\n \u003c\/p\u003e \n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eDevelopment Using Stems And Leaves\u003c\/h3\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n If the sesame seeds themselves are abundant in nutrition, we believe that the stems and leaves that nourish the seeds may also contain the same ingredients.\u003cbr\u003e\u003cbr\u003eCurrently, in collaboration with a local university, we are conducting a component analysis survey using young leaves and stems in the process of sesame growth.\n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_03.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n \n \u003cbr\u003e\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eCooperation Between Agriculture, Industry, Commerce, And Tourism\u003c\/h3\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n As an area that specializes in sesame production, we start with cultivation and harvesting, then we manufacture products from the ingredient for distribution. Lastly, we also develop recipes using sesame seeds.\u003cbr\u003e\u003cbr\u003eWith the cooperation of public facilities, educational facilities, and local businesses, we will carry out initiatives to create an environment where you can enjoy sesame seeds in your daily life.\n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_04.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eWe Aim To Be The Best Sesame Producing Area In Japan\u003c\/h3\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n Sesame town development officially started after sesame was certified as a local resource in Miyazaki Prefecture by the Small and Medium Business Administration in November 2010.\u003cbr\u003e\u003cbr\u003eIn order to spread it inside and outside the prefecture, it is necessary to create elements that add value, and we will aim for the highest production volume in Japan to the extent that it has the potential to be the best.\n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_05.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eUnexpectedly Unknown Knowledge of Sesame Seeds\u003c\/h2\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n Growing sesame means knowing sesame. We will introduce knowledge about sesame seeds that we get from developing the product. \n \u003c\/p\u003e \n \u003cbr\u003e\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eSurprisingly, There Are Multiple Varieties Of Sesame\u003c\/h3\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n Sesame can be roughly divided into three types: white, black, and gold, depending on the color of the exodermis of the seed. However, it is said that there are about 3,000 varieties cultivated all over the world. \n \u003c\/p\u003e \n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_09.jpg\" alt=\"Shimo Farm Sesame\" width=\"100%\"\u003e\u003c\/div\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eThe Origin Of Sesame\u003c\/h3\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n Sesame is an ingredient originally brought from overseas. The original place of origin is said to be Africa.\u003cbr\u003e\u003cbr\u003eIt is said that it came to Japan during the Jomon period or around the introduction period of Buddhism.\u003cbr\u003e\u003cbr\u003eSesame has taken root in people's lives as a food culture and has been cultivated all over Japan except Hokkaido.\n \u003c\/p\u003e \n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eCurrent Sesame Production Situation In Japan\u003c\/h3\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n Unfortunately, due to poor productivity and poor mechanization, sesame production in Japan continued to decline.\u003cbr\u003e\u003cbr\u003eCurrently, 99.9% of sesame in Japan is imported from Africa such as Nigeria and Burkina Faso, Central and South America such as Paraguay and Bolivia, and China. Current sesame production in Japan is only 0.1%.\u003cbr\u003e\u003cbr\u003eHowever, even under such circumstances, Mimata Town, Miyazaki Prefecture meets the conditions for growing good quality sesame seeds. We will deliver pesticide-free sesame that is cultivated with passion and hope in order to deliver safe and healthy sesame to everyone. \n \u003c\/p\u003e \n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eThe Difference Between White, Black, And Gold Sesame\u003c\/h2\u003e\n\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eWhite sesame\u003c\/h3\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n It is light beige, has a sweet taste, and the fragrant aroma is not very strong. It is often used in sesame oil because it contains a relatively large amount of fat.\n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_06.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n \n \u003cbr\u003e\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eBlack sesame\u003c\/h3\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n It has a lot of aromatic components and a strong scent. Although it is low in fat, it has a high proportion of seed coat and contains calcium and manganese, and is often used in confectionery, mixed with salt and pepper, or used as rice cracker topping. \n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_07.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eGold sesame\u003c\/h3\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n It is a rare sesame with a small amount of production. It has a strong scent and contains antioxidants. \n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_08.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n \u003c\/section\u003e\n\n\n \u003csection\u003e\n \u003cdiv class=\"zigzag\"\u003e\n \u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n \u003ctd\u003e35g\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eRoasted sesame seeds\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n \u003ctd\u003e\n Please keep away from direct sunlight and don’t put it in high temperature and humidity.\n \u003c\/td\u003e\n \u003c\/tr\u003e \n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eExpiration Date\u003c\/th\u003e\n \u003ctd\u003e\n Described on the package.\n \u003c\/td\u003e\n \u003c\/tr\u003e \n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNote\u003c\/th\u003e\n \u003ctd\u003e\n This product is manufactured in Japan for both raw materials and processing\n \u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_irigo35_a.jpg\" alt=\"商品詳細\" width=\"100%\" style=\"margin:0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e","brand":"Shimo Farm","offers":[{"title":"Default Title","offer_id":39612980691113,"sku":"139339805","price":519.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/139339805.jpg?v=1617689580"},{"product_id":"sesame_004","title":"Shimo Farm - Crushed Golden Sesame Seeds 35g - Product of Miyazaki Prefecture","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eHigh Quality Pesticide-Free Japanese Sesame Seeds\u003cbr\u003e“Mimatan Sesame”\u003c\/h2\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eMimatan Sesame seeds are grown in warm climates and well drained soil.\u003cbr\u003e\u003cbr\u003eThis sesame is produced in the Miyakonojo Basin at the foot of the Kirishima Mountains in Southern Kyushu, where the legend of Tenson Korin remains, and in Mimata Town, Miyazaki Prefecture, to the south of the Miyakonojo Basin.\u003cbr\u003e\u003cbr\u003e Mimata Town, Miyazaki Prefecture is said to be a \"town of flowers, greenery and water\" and is very suitable for sesame cultivation conditions because it is warm throughout the year and has good drainage in shirasu soil.\u003cbr\u003e\u003cbr\u003eThe reason why sesame seeds in Mimata are delicious is that they have good quality water and the natural ecosystem where the soil lives is maintained. In the old Edo period, sesame was exported to Kansai as a cash crop from this area.\u003cbr\u003e\u003cbr\u003e The sesame seeds of Mimata Town that have been revived to the present. We hope that people all over Japan and the world who are living today will know and eat this precious gift that nature has nurtured.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_01.jpg\" alt=\"Shimo Farm Sesame\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eIt is said that 99.9% of the sesame currently consumed in Japan is imported. Mitan sesame is a safe and healthy Japanese sesame that does not use pesticides or chemical fertilizers.\u003cbr\u003e\u003cbr\u003ePeople smile when they eat delicious foods and foods that they know are good for them. Based on that smile, we will continue to make safe and healthy sesame seeds by a cultivation method that does not use pesticides or chemical fertilizers so that people of all ages can enjoy it.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eSpecial Feature of Shimo Farm Crushed Sesame Seeds\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_surigo35_1.jpg\" alt=\"Shimo Farm Sesame\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eThis ground sesame is grounded with a stone mill to prevent the heat from being generated during grinding and weakening the flavor of sesame, so the flavor of sesame is stronger. It is an easy and convenient product that you can enjoy as a quick sprinkle on anything such as yogurt, salad, and meat dishes.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eThe Birth Story of Mimatan Sesame Seeds\u003c\/h2\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eIn December 2008, the Kirishima Organization was established in Mimata Town, Miyazaki Prefecture, formed by former office workers. Starting here, the production of domestic sesame that makes the best use of the nature of Mimata has begun.\u003cbr\u003e\u003cbr\u003eInitially there were 22 members and only 2 experienced farmers, but as a result of hard work and efforts to produce sesame for the region, the number of farmers is increasing to 35 now. The enthusiasm is only growing from there. (The production scale is expanding year by year to 1.3ha in 2009, 2.7ha in 2010, and 17ha in 2011.)\u003cbr\u003e\u003cbr\u003eThe production cost of sesame can be kept low, and the damage to birds and other animals is relatively small.\u003cbr\u003e\u003cbr\u003eKirishima Organization uses abandoned cultivated land to thoroughly cultivate without using pesticides and chemical fertilizers, and thins out, planting, and harvesting work mainly by hand.\u003cbr\u003e\u003cbr\u003e“The youth” with an average age of 65 are trying to pave the way for new agriculture in Mimata and pass it on to their children.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eDevelopment Using Stems And Leaves\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIf the sesame seeds themselves are abundant in nutrition, we believe that the stems and leaves that nourish the seeds may also contain the same ingredients.\u003cbr\u003e\u003cbr\u003eCurrently, in collaboration with a local university, we are conducting a component analysis survey using young leaves and stems in the process of sesame growth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_03.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eCooperation Between Agriculture, Industry, Commerce, And Tourism\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eAs an area that specializes in sesame production, we start with cultivation and harvesting, then we manufacture products from the ingredient for distribution. Lastly, we also develop recipes using sesame seeds.\u003cbr\u003e\u003cbr\u003eWith the cooperation of public facilities, educational facilities, and local businesses, we will carry out initiatives to create an environment where you can enjoy sesame seeds in your daily life.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_04.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eWe Aim To Be The Best Sesame Producing Area In Japan\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eSesame town development officially started after sesame was certified as a local resource in Miyazaki Prefecture by the Small and Medium Business Administration in November 2010.\u003cbr\u003e\u003cbr\u003eIn order to spread it inside and outside the prefecture, it is necessary to create elements that add value, and we will aim for the highest production volume in Japan to the extent that it has the potential to be the best.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_05.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eUnexpectedly Unknown Knowledge of Sesame Seeds\u003c\/h2\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eGrowing sesame means knowing sesame. We will introduce knowledge about sesame seeds that we get from developing the product.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eSurprisingly, There Are Multiple Varieties Of Sesame\u003c\/h3\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eSesame can be roughly divided into three types: white, black, and gold, depending on the color of the exodermis of the seed. However, it is said that there are about 3,000 varieties cultivated all over the world.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_09.jpg\" alt=\"Shimo Farm Sesame\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eThe Origin Of Sesame\u003c\/h3\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eSesame is an ingredient originally brought from overseas. The original place of origin is said to be Africa.\u003cbr\u003e\u003cbr\u003eIt is said that it came to Japan during the Jomon period or around the introduction period of Buddhism.\u003cbr\u003e\u003cbr\u003eSesame has taken root in people's lives as a food culture and has been cultivated all over Japan except Hokkaido.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eCurrent Sesame Production Situation In Japan\u003c\/h3\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eUnfortunately, due to poor productivity and poor mechanization, sesame production in Japan continued to decline.\u003cbr\u003e\u003cbr\u003eCurrently, 99.9% of sesame in Japan is imported from Africa such as Nigeria and Burkina Faso, Central and South America such as Paraguay and Bolivia, and China. Current sesame production in Japan is only 0.1%.\u003cbr\u003e\u003cbr\u003eHowever, even under such circumstances, Mimata Town, Miyazaki Prefecture meets the conditions for growing good quality sesame seeds. We will deliver pesticide-free sesame that is cultivated with passion and hope in order to deliver safe and healthy sesame to everyone.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eThe Difference Between White, Black, And Gold Sesame\u003c\/h2\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eWhite sesame\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIt is light beige, has a sweet taste, and the fragrant aroma is not very strong. It is often used in sesame oil because it contains a relatively large amount of fat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_06.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eBlack sesame\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIt has a lot of aromatic components and a strong scent. Although it is low in fat, it has a high proportion of seed coat and contains calcium and manganese, and is often used in confectionery, mixed with salt and pepper, or used as rice cracker topping.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_07.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eGold sesame\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIt is a rare sesame with a small amount of production. It has a strong scent and contains antioxidants.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_08.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e35g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eCrushed sesame seeds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\u003ctd\u003ePlease keep away from direct sunlight and don’t put it in high temperature and humidity.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiration Date\u003c\/th\u003e\n\u003ctd\u003eDescribed on the package.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNote\u003c\/th\u003e\n\u003ctd\u003eThis product is manufactured in Japan for both raw materials and processing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_surigo35_a.jpg\" alt=\"商品詳細\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Shimo Farm","offers":[{"title":"Default Title","offer_id":39612980756649,"sku":"139340083","price":530.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/139340083.jpg?v=1617689581"},{"product_id":"sesame_005","title":"Shimo Farm - Roasted Black Sesame Seeds 35g - Product of Miyazaki Prefecture","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n \u003cdiv id=\"prd_unityTemp_min\"\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eHigh Quality Pesticide-Free Japanese Sesame Seeds\u003cbr\u003e“Mimatan Sesame”\u003c\/h2\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n Mimatan Sesame seeds are grown in warm climates and well drained soil.\u003cbr\u003e\u003cbr\u003eThis sesame is produced in the Miyakonojo Basin at the foot of the Kirishima Mountains in Southern Kyushu, where the legend of Tenson Korin remains, and in Mimata Town, Miyazaki Prefecture, to the south of the Miyakonojo Basin.\u003cbr\u003e\u003cbr\u003e Mimata Town, Miyazaki Prefecture is said to be a \"town of flowers, greenery and water\" and is very suitable for sesame cultivation conditions because it is warm throughout the year and has good drainage in shirasu soil.\u003cbr\u003e\u003cbr\u003eThe reason why sesame seeds in Mimata are delicious is that they have good quality water and the natural ecosystem where the soil lives is maintained. In the old Edo period, sesame was exported to Kansai as a cash crop from this area.\u003cbr\u003e\u003cbr\u003e The sesame seeds of Mimata Town that have been revived to the present. We hope that people all over Japan and the world who are living today will know and eat this precious gift that nature has nurtured.\n \u003c\/p\u003e \n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_01.jpg\" alt=\"Shimo Farm Sesame\" width=\"100%\"\u003e\u003c\/div\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n It is said that 99.9% of the sesame currently consumed in Japan is imported. Mitan sesame is a safe and healthy Japanese sesame that does not use pesticides or chemical fertilizers.\u003cbr\u003e\u003cbr\u003ePeople smile when they eat delicious foods and foods that they know are good for them. Based on that smile, we will continue to make safe and healthy sesame seeds by a cultivation method that does not use pesticides or chemical fertilizers so that people of all ages can enjoy it.\n \u003c\/p\u003e \n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eSpecial Feature of Shimo Farm Roasted Sesame Seeds\u003c\/h2\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n This roasted sesame is carefully roasted in a roasting kettle over time. You can also grind the roasted sesame and enjoy the taste and aroma even more. \n \u003c\/p\u003e \n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eThe Birth Story of Mimatan Sesame Seeds\u003c\/h2\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n In December 2008, the Kirishima Organization was established in Mimata Town, Miyazaki Prefecture, formed by former office workers. Starting here, the production of domestic sesame that makes the best use of the nature of Mimata has begun.\u003cbr\u003e\u003cbr\u003eInitially there were 22 members and only 2 experienced farmers, but as a result of hard work and efforts to produce sesame for the region, the number of farmers is increasing to 35 now. The enthusiasm is only growing from there. (The production scale is expanding year by year to 1.3ha in 2009, 2.7ha in 2010, and 17ha in 2011.)\u003cbr\u003e\u003cbr\u003eThe production cost of sesame can be kept low, and the damage to birds and other animals is relatively small.\u003cbr\u003e\u003cbr\u003eKirishima Organization uses abandoned cultivated land to thoroughly cultivate without using pesticides and chemical fertilizers, and thins out, planting, and harvesting work mainly by hand.\u003cbr\u003e\u003cbr\u003e“The youth” with an average age of 65 are trying to pave the way for new agriculture in Mimata and pass it on to their children.\n \u003c\/p\u003e \n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eDevelopment Using Stems And Leaves\u003c\/h3\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n If the sesame seeds themselves are abundant in nutrition, we believe that the stems and leaves that nourish the seeds may also contain the same ingredients.\u003cbr\u003e\u003cbr\u003eCurrently, in collaboration with a local university, we are conducting a component analysis survey using young leaves and stems in the process of sesame growth.\n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_03.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n \n \u003cbr\u003e\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eCooperation Between Agriculture, Industry, Commerce, And Tourism\u003c\/h3\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n As an area that specializes in sesame production, we start with cultivation and harvesting, then we manufacture products from the ingredient for distribution. Lastly, we also develop recipes using sesame seeds.\u003cbr\u003e\u003cbr\u003eWith the cooperation of public facilities, educational facilities, and local businesses, we will carry out initiatives to create an environment where you can enjoy sesame seeds in your daily life.\n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_04.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eWe Aim To Be The Best Sesame Producing Area In Japan\u003c\/h3\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n Sesame town development officially started after sesame was certified as a local resource in Miyazaki Prefecture by the Small and Medium Business Administration in November 2010.\u003cbr\u003e\u003cbr\u003eIn order to spread it inside and outside the prefecture, it is necessary to create elements that add value, and we will aim for the highest production volume in Japan to the extent that it has the potential to be the best.\n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_05.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eUnexpectedly Unknown Knowledge of Sesame Seeds\u003c\/h2\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n Growing sesame means knowing sesame. We will introduce knowledge about sesame seeds that we get from developing the product. \n \u003c\/p\u003e \n \u003cbr\u003e\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eSurprisingly, There Are Multiple Varieties Of Sesame\u003c\/h3\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n Sesame can be roughly divided into three types: white, black, and gold, depending on the color of the exodermis of the seed. However, it is said that there are about 3,000 varieties cultivated all over the world. \n \u003c\/p\u003e \n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_09.jpg\" alt=\"Shimo Farm Sesame\" width=\"100%\"\u003e\u003c\/div\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eThe Origin Of Sesame\u003c\/h3\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n Sesame is an ingredient originally brought from overseas. The original place of origin is said to be Africa.\u003cbr\u003e\u003cbr\u003eIt is said that it came to Japan during the Jomon period or around the introduction period of Buddhism.\u003cbr\u003e\u003cbr\u003eSesame has taken root in people's lives as a food culture and has been cultivated all over Japan except Hokkaido.\n \u003c\/p\u003e \n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eCurrent Sesame Production Situation In Japan\u003c\/h3\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n Unfortunately, due to poor productivity and poor mechanization, sesame production in Japan continued to decline.\u003cbr\u003e\u003cbr\u003eCurrently, 99.9% of sesame in Japan is imported from Africa such as Nigeria and Burkina Faso, Central and South America such as Paraguay and Bolivia, and China. Current sesame production in Japan is only 0.1%.\u003cbr\u003e\u003cbr\u003eHowever, even under such circumstances, Mimata Town, Miyazaki Prefecture meets the conditions for growing good quality sesame seeds. We will deliver pesticide-free sesame that is cultivated with passion and hope in order to deliver safe and healthy sesame to everyone. \n \u003c\/p\u003e \n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eThe Difference Between White, Black, And Gold Sesame\u003c\/h2\u003e\n\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eWhite sesame\u003c\/h3\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n It is light beige, has a sweet taste, and the fragrant aroma is not very strong. It is often used in sesame oil because it contains a relatively large amount of fat.\n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_06.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n \n \u003cbr\u003e\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eBlack sesame\u003c\/h3\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n It has a lot of aromatic components and a strong scent. Although it is low in fat, it has a high proportion of seed coat and contains calcium and manganese, and is often used in confectionery, mixed with salt and pepper, or used as rice cracker topping. \n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_07.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eGold sesame\u003c\/h3\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n It is a rare sesame with a small amount of production. It has a strong scent and contains antioxidants. \n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_08.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n \u003c\/section\u003e\n\n\n \u003csection\u003e\n \u003cdiv class=\"zigzag\"\u003e\n \u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n \u003ctd\u003e35g\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eRoasted sesame seeds\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n \u003ctd\u003e\n Please keep away from direct sunlight and don’t put it in high temperature and humidity.\n \u003c\/td\u003e\n \u003c\/tr\u003e \n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eExpiration Date\u003c\/th\u003e\n \u003ctd\u003e\n Described on the package.\n \u003c\/td\u003e\n \u003c\/tr\u003e \n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNote\u003c\/th\u003e\n \u003ctd\u003e\n This product is manufactured in Japan for both raw materials and processing\n \u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_irigo35_kuro.jpg\" alt=\"商品詳細\" width=\"100%\" style=\"margin:0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e","brand":"Shimo Farm","offers":[{"title":"Default Title","offer_id":39612980789417,"sku":"142223095","price":519.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/142223095.jpg?v=1617689582"},{"product_id":"sesame_006","title":"Shimo Farm - Crushed Black Sesame Seeds 35g - Product of Miyazaki Prefecture","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eHigh Quality Pesticide-Free Japanese Sesame Seeds\u003cbr\u003e“Mimatan Sesame”\u003c\/h2\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eMimatan Sesame seeds are grown in warm climates and well drained soil.\u003cbr\u003e\u003cbr\u003eThis sesame is produced in the Miyakonojo Basin at the foot of the Kirishima Mountains in Southern Kyushu, where the legend of Tenson Korin remains, and in Mimata Town, Miyazaki Prefecture, to the south of the Miyakonojo Basin.\u003cbr\u003e\u003cbr\u003e Mimata Town, Miyazaki Prefecture is said to be a \"town of flowers, greenery and water\" and is very suitable for sesame cultivation conditions because it is warm throughout the year and has good drainage in shirasu soil.\u003cbr\u003e\u003cbr\u003eThe reason why sesame seeds in Mimata are delicious is that they have good quality water and the natural ecosystem where the soil lives is maintained. In the old Edo period, sesame was exported to Kansai as a cash crop from this area.\u003cbr\u003e\u003cbr\u003e The sesame seeds of Mimata Town that have been revived to the present. We hope that people all over Japan and the world who are living today will know and eat this precious gift that nature has nurtured.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_01.jpg\" alt=\"Shimo Farm Sesame\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eIt is said that 99.9% of the sesame currently consumed in Japan is imported. Mitan sesame is a safe and healthy Japanese sesame that does not use pesticides or chemical fertilizers.\u003cbr\u003e\u003cbr\u003ePeople smile when they eat delicious foods and foods that they know are good for them. Based on that smile, we will continue to make safe and healthy sesame seeds by a cultivation method that does not use pesticides or chemical fertilizers so that people of all ages can enjoy it.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eSpecial Feature of Shimo Farm Crushed Sesame Seeds\u003c\/h2\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eThis ground sesame is grounded with a stone mill to prevent the heat from being generated during grinding and weakening the flavor of sesame, so the flavor of sesame is stronger. It is an easy and convenient product that you can enjoy as a quick sprinkle on anything such as yogurt, salad, and meat dishes.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eThe Birth Story of Mimatan Sesame Seeds\u003c\/h2\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eIn December 2008, the Kirishima Organization was established in Mimata Town, Miyazaki Prefecture, formed by former office workers. Starting here, the production of domestic sesame that makes the best use of the nature of Mimata has begun.\u003cbr\u003e\u003cbr\u003eInitially there were 22 members and only 2 experienced farmers, but as a result of hard work and efforts to produce sesame for the region, the number of farmers is increasing to 35 now. The enthusiasm is only growing from there. (The production scale is expanding year by year to 1.3ha in 2009, 2.7ha in 2010, and 17ha in 2011.)\u003cbr\u003e\u003cbr\u003eThe production cost of sesame can be kept low, and the damage to birds and other animals is relatively small.\u003cbr\u003e\u003cbr\u003eKirishima Organization uses abandoned cultivated land to thoroughly cultivate without using pesticides and chemical fertilizers, and thins out, planting, and harvesting work mainly by hand.\u003cbr\u003e\u003cbr\u003e“The youth” with an average age of 65 are trying to pave the way for new agriculture in Mimata and pass it on to their children.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eDevelopment Using Stems And Leaves\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIf the sesame seeds themselves are abundant in nutrition, we believe that the stems and leaves that nourish the seeds may also contain the same ingredients.\u003cbr\u003e\u003cbr\u003eCurrently, in collaboration with a local university, we are conducting a component analysis survey using young leaves and stems in the process of sesame growth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_03.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eCooperation Between Agriculture, Industry, Commerce, And Tourism\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eAs an area that specializes in sesame production, we start with cultivation and harvesting, then we manufacture products from the ingredient for distribution. Lastly, we also develop recipes using sesame seeds.\u003cbr\u003e\u003cbr\u003eWith the cooperation of public facilities, educational facilities, and local businesses, we will carry out initiatives to create an environment where you can enjoy sesame seeds in your daily life.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_04.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eWe Aim To Be The Best Sesame Producing Area In Japan\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eSesame town development officially started after sesame was certified as a local resource in Miyazaki Prefecture by the Small and Medium Business Administration in November 2010.\u003cbr\u003e\u003cbr\u003eIn order to spread it inside and outside the prefecture, it is necessary to create elements that add value, and we will aim for the highest production volume in Japan to the extent that it has the potential to be the best.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_05.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eUnexpectedly Unknown Knowledge of Sesame Seeds\u003c\/h2\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eGrowing sesame means knowing sesame. We will introduce knowledge about sesame seeds that we get from developing the product.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eSurprisingly, There Are Multiple Varieties Of Sesame\u003c\/h3\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eSesame can be roughly divided into three types: white, black, and gold, depending on the color of the exodermis of the seed. However, it is said that there are about 3,000 varieties cultivated all over the world.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_09.jpg\" alt=\"Shimo Farm Sesame\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eThe Origin Of Sesame\u003c\/h3\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eSesame is an ingredient originally brought from overseas. The original place of origin is said to be Africa.\u003cbr\u003e\u003cbr\u003eIt is said that it came to Japan during the Jomon period or around the introduction period of Buddhism.\u003cbr\u003e\u003cbr\u003eSesame has taken root in people's lives as a food culture and has been cultivated all over Japan except Hokkaido.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eCurrent Sesame Production Situation In Japan\u003c\/h3\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eUnfortunately, due to poor productivity and poor mechanization, sesame production in Japan continued to decline.\u003cbr\u003e\u003cbr\u003eCurrently, 99.9% of sesame in Japan is imported from Africa such as Nigeria and Burkina Faso, Central and South America such as Paraguay and Bolivia, and China. Current sesame production in Japan is only 0.1%.\u003cbr\u003e\u003cbr\u003eHowever, even under such circumstances, Mimata Town, Miyazaki Prefecture meets the conditions for growing good quality sesame seeds. We will deliver pesticide-free sesame that is cultivated with passion and hope in order to deliver safe and healthy sesame to everyone.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eThe Difference Between White, Black, And Gold Sesame\u003c\/h2\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eWhite sesame\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIt is light beige, has a sweet taste, and the fragrant aroma is not very strong. It is often used in sesame oil because it contains a relatively large amount of fat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_06.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eBlack sesame\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIt has a lot of aromatic components and a strong scent. Although it is low in fat, it has a high proportion of seed coat and contains calcium and manganese, and is often used in confectionery, mixed with salt and pepper, or used as rice cracker topping.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_07.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eGold sesame\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIt is a rare sesame with a small amount of production. It has a strong scent and contains antioxidants.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_08.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e35g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eCrushed black sesame seeds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\u003ctd\u003ePlease keep away from direct sunlight and don’t put it in high temperature and humidity.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiration Date\u003c\/th\u003e\n\u003ctd\u003eDescribed on the package.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNote\u003c\/th\u003e\n\u003ctd\u003eThis product is manufactured in Japan for both raw materials and processing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_surigo35_kuro.jpg\" alt=\"商品詳細\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Shimo Farm","offers":[{"title":"Default Title","offer_id":39612980854953,"sku":"142222157","price":530.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/142222157.jpg?v=1617689584"},{"product_id":"sesame_007","title":"Shimo Farm - Golden Sesame Paste 95g - Product of Miyazaki Prefecture","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n \u003cdiv id=\"prd_unityTemp_min\"\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eHigh Quality Pesticide-Free Japanese Sesame Seeds\u003cbr\u003e“Mimatan Sesame”\u003c\/h2\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n Mimatan Sesame seeds are grown in warm climates and well drained soil.\u003cbr\u003e\u003cbr\u003eThis sesame is produced in the Miyakonojo Basin at the foot of the Kirishima Mountains in Southern Kyushu, where the legend of Tenson Korin remains, and in Mimata Town, Miyazaki Prefecture, to the south of the Miyakonojo Basin.\u003cbr\u003e\u003cbr\u003e Mimata Town, Miyazaki Prefecture is said to be a \"town of flowers, greenery and water\" and is very suitable for sesame cultivation conditions because it is warm throughout the year and has good drainage in shirasu soil.\u003cbr\u003e\u003cbr\u003eThe reason why sesame seeds in Mimata are delicious is that they have good quality water and the natural ecosystem where the soil lives is maintained. In the old Edo period, sesame was exported to Kansai as a cash crop from this area.\u003cbr\u003e\u003cbr\u003e The sesame seeds of Mimata Town that have been revived to the present. We hope that people all over Japan and the world who are living today will know and eat this precious gift that nature has nurtured.\n \u003c\/p\u003e \n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_01.jpg\" alt=\"Shimo Farm Sesame\" width=\"100%\"\u003e\u003c\/div\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n It is said that 99.9% of the sesame currently consumed in Japan is imported. Mitan sesame is a safe and healthy Japanese sesame that does not use pesticides or chemical fertilizers.\u003cbr\u003e\u003cbr\u003ePeople smile when they eat delicious foods and foods that they know are good for them. Based on that smile, we will continue to make safe and healthy sesame seeds by a cultivation method that does not use pesticides or chemical fertilizers so that people of all ages can enjoy it.\n \u003c\/p\u003e \n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eSpecial Feature of Shimo Farm Sesame Paste\u003c\/h2\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_neri95_1.jpg\" alt=\"Shimo Farm Sesame\" width=\"100%\"\u003e\u003c\/div\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n This product doesn't use any additives nor pesticides. Harvesting and sorting are done mainly by hand, and no additives are used during processing. \u003cbr\u003e\u003cbr\u003eThe sesame is made into a paste with a stone mill for 1 to 2 hours.\u003cbr\u003e\u003cbr\u003eThe scent of sesame is very fragrant, making it an irresistible rich dish for sesame lovers. Of course, you can enjoy it very deliciously by spreading it on a bread or use it to make various dishes. \n \u003c\/p\u003e \n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eThe Birth Story of Mimatan Sesame Seeds\u003c\/h2\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n In December 2008, the Kirishima Organization was established in Mimata Town, Miyazaki Prefecture, formed by former office workers. Starting here, the production of domestic sesame that makes the best use of the nature of Mimata has begun.\u003cbr\u003e\u003cbr\u003eInitially there were 22 members and only 2 experienced farmers, but as a result of hard work and efforts to produce sesame for the region, the number of farmers is increasing to 35 now. The enthusiasm is only growing from there. (The production scale is expanding year by year to 1.3ha in 2009, 2.7ha in 2010, and 17ha in 2011.)\u003cbr\u003e\u003cbr\u003eThe production cost of sesame can be kept low, and the damage to birds and other animals is relatively small.\u003cbr\u003e\u003cbr\u003eKirishima Organization uses abandoned cultivated land to thoroughly cultivate without using pesticides and chemical fertilizers, and thins out, planting, and harvesting work mainly by hand.\u003cbr\u003e\u003cbr\u003e“The youth” with an average age of 65 are trying to pave the way for new agriculture in Mimata and pass it on to their children.\n \u003c\/p\u003e \n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eDevelopment Using Stems And Leaves\u003c\/h3\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n If the sesame seeds themselves are abundant in nutrition, we believe that the stems and leaves that nourish the seeds may also contain the same ingredients.\u003cbr\u003e\u003cbr\u003eCurrently, in collaboration with a local university, we are conducting a component analysis survey using young leaves and stems in the process of sesame growth.\n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_03.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n \n \u003cbr\u003e\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eCooperation Between Agriculture, Industry, Commerce, And Tourism\u003c\/h3\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n As an area that specializes in sesame production, we start with cultivation and harvesting, then we manufacture products from the ingredient for distribution. Lastly, we also develop recipes using sesame seeds.\u003cbr\u003e\u003cbr\u003eWith the cooperation of public facilities, educational facilities, and local businesses, we will carry out initiatives to create an environment where you can enjoy sesame seeds in your daily life.\n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_04.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eWe Aim To Be The Best Sesame Producing Area In Japan\u003c\/h3\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n Sesame town development officially started after sesame was certified as a local resource in Miyazaki Prefecture by the Small and Medium Business Administration in November 2010.\u003cbr\u003e\u003cbr\u003eIn order to spread it inside and outside the prefecture, it is necessary to create elements that add value, and we will aim for the highest production volume in Japan to the extent that it has the potential to be the best.\n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_05.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eUnexpectedly Unknown Knowledge of Sesame Seeds\u003c\/h2\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n Growing sesame means knowing sesame. We will introduce knowledge about sesame seeds that we get from developing the product. \n \u003c\/p\u003e \n \u003cbr\u003e\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eSurprisingly, There Are Multiple Varieties Of Sesame\u003c\/h3\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n Sesame can be roughly divided into three types: white, black, and gold, depending on the color of the exodermis of the seed. However, it is said that there are about 3,000 varieties cultivated all over the world. \n \u003c\/p\u003e \n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_09.jpg\" alt=\"Shimo Farm Sesame\" width=\"100%\"\u003e\u003c\/div\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eThe Origin Of Sesame\u003c\/h3\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n Sesame is an ingredient originally brought from overseas. The original place of origin is said to be Africa.\u003cbr\u003e\u003cbr\u003eIt is said that it came to Japan during the Jomon period or around the introduction period of Buddhism.\u003cbr\u003e\u003cbr\u003eSesame has taken root in people's lives as a food culture and has been cultivated all over Japan except Hokkaido.\n \u003c\/p\u003e \n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eCurrent Sesame Production Situation In Japan\u003c\/h3\u003e\n \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n Unfortunately, due to poor productivity and poor mechanization, sesame production in Japan continued to decline.\u003cbr\u003e\u003cbr\u003eCurrently, 99.9% of sesame in Japan is imported from Africa such as Nigeria and Burkina Faso, Central and South America such as Paraguay and Bolivia, and China. Current sesame production in Japan is only 0.1%.\u003cbr\u003e\u003cbr\u003eHowever, even under such circumstances, Mimata Town, Miyazaki Prefecture meets the conditions for growing good quality sesame seeds. We will deliver pesticide-free sesame that is cultivated with passion and hope in order to deliver safe and healthy sesame to everyone. \n \u003c\/p\u003e \n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eThe Difference Between White, Black, And Gold Sesame\u003c\/h2\u003e\n\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eWhite sesame\u003c\/h3\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n It is light beige, has a sweet taste, and the fragrant aroma is not very strong. It is often used in sesame oil because it contains a relatively large amount of fat.\n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_06.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n \n \u003cbr\u003e\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eBlack sesame\u003c\/h3\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n It has a lot of aromatic components and a strong scent. Although it is low in fat, it has a high proportion of seed coat and contains calcium and manganese, and is often used in confectionery, mixed with salt and pepper, or used as rice cracker topping. \n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_07.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eGold sesame\u003c\/h3\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n It is a rare sesame with a small amount of production. It has a strong scent and contains antioxidants. \n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_08.jpg\" alt=\"シンプルコード3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n \u003c\/section\u003e\n\n\n \u003csection\u003e\n \u003cdiv class=\"zigzag\"\u003e\n \u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n \u003ctd\u003e95g\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eGrounded sesame in paste form (product of Miyazaki Prefecture)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n \u003ctd\u003e\n Please keep away from direct sunlight and don’t put it in high temperature and humidity.\n \u003c\/td\u003e\n \u003c\/tr\u003e\n \n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNote\u003c\/th\u003e\n \u003ctd\u003e\n This product is manufactured in Japan for both raw materials and processing\n \u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_neri95_a.jpg\" alt=\"商品詳細\" width=\"100%\" style=\"margin:0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e","brand":"Shimo Farm","offers":[{"title":"Default Title","offer_id":39612981051561,"sku":"139339863","price":1616.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/139339863.jpg?v=1617689585"},{"product_id":"sesame_008","title":"Shimo Farm - Black Sesame Paste 95g - Product of Miyazaki Prefecture","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h2\"\u003eHigh Quality Pesticide-Free Japanese Sesame Seeds\u003cbr\u003e“Mimatan Sesame”\u003c\/h2\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eMimatan Sesame seeds are grown in warm climates and well drained soil.\u003cbr\u003e\u003cbr\u003eThis sesame is produced in the Miyakonojo Basin at the foot of the Kirishima Mountains in Southern Kyushu, where the legend of Tenson Korin remains, and in Mimata Town, Miyazaki Prefecture, to the south of the Miyakonojo Basin.\u003cbr\u003e\u003cbr\u003e Mimata Town, Miyazaki Prefecture is said to be a \"town of flowers, greenery and water\" and is very suitable for sesame cultivation conditions because it is warm throughout the year and has good drainage in shirasu soil.\u003cbr\u003e\u003cbr\u003eThe reason why sesame seeds in Mimata are delicious is that they have good quality water and the natural ecosystem where the soil lives is maintained. In the old Edo period, sesame was exported to Kansai as a cash crop from this area.\u003cbr\u003e\u003cbr\u003e The sesame seeds of Mimata Town that have been revived to the present. We hope that people all over Japan and the world who are living today will know and eat this precious gift that nature has nurtured.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Shimo Farm Sesame\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_01.jpg\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eIt is said that 99.9% of the sesame currently consumed in Japan is imported. Mitan sesame is a safe and healthy Japanese sesame that does not use pesticides or chemical fertilizers.\u003cbr\u003e\u003cbr\u003ePeople smile when they eat delicious foods and foods that they know are good for them. Based on that smile, we will continue to make safe and healthy sesame seeds by a cultivation method that does not use pesticides or chemical fertilizers so that people of all ages can enjoy it.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h2\"\u003eSpecial Feature of Shimo Farm Sesame Paste\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Shimo Farm Sesame\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_neri95_2.jpg\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eThis product doesn't use any additives nor pesticides. Harvesting and sorting are done mainly by hand, and no additives are used during processing. \u003cbr\u003e\u003cbr\u003eThe sesame is made into a paste with a stone mill for 1 to 2 hours.\u003cbr\u003e\u003cbr\u003eThe scent of sesame is very fragrant, making it an irresistible rich dish for sesame lovers. Of course, you can enjoy it very deliciously by spreading it on a bread or use it to make various dishes.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h2\"\u003eThe Birth Story of Mimatan Sesame Seeds\u003c\/h2\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eIn December 2008, the Kirishima Organization was established in Mimata Town, Miyazaki Prefecture, formed by former office workers. Starting here, the production of domestic sesame that makes the best use of the nature of Mimata has begun.\u003cbr\u003e\u003cbr\u003eInitially there were 22 members and only 2 experienced farmers, but as a result of hard work and efforts to produce sesame for the region, the number of farmers is increasing to 35 now. The enthusiasm is only growing from there. (The production scale is expanding year by year to 1.3ha in 2009, 2.7ha in 2010, and 17ha in 2011.)\u003cbr\u003e\u003cbr\u003eThe production cost of sesame can be kept low, and the damage to birds and other animals is relatively small.\u003cbr\u003e\u003cbr\u003eKirishima Organization uses abandoned cultivated land to thoroughly cultivate without using pesticides and chemical fertilizers, and thins out, planting, and harvesting work mainly by hand.\u003cbr\u003e\u003cbr\u003e“The youth” with an average age of 65 are trying to pave the way for new agriculture in Mimata and pass it on to their children.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eDevelopment Using Stems And Leaves\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIf the sesame seeds themselves are abundant in nutrition, we believe that the stems and leaves that nourish the seeds may also contain the same ingredients.\u003cbr\u003e\u003cbr\u003eCurrently, in collaboration with a local university, we are conducting a component analysis survey using young leaves and stems in the process of sesame growth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"シンプルコード3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_03.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eCooperation Between Agriculture, Industry, Commerce, And Tourism\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eAs an area that specializes in sesame production, we start with cultivation and harvesting, then we manufacture products from the ingredient for distribution. Lastly, we also develop recipes using sesame seeds.\u003cbr\u003e\u003cbr\u003eWith the cooperation of public facilities, educational facilities, and local businesses, we will carry out initiatives to create an environment where you can enjoy sesame seeds in your daily life.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"シンプルコード3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_04.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eWe Aim To Be The Best Sesame Producing Area In Japan\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eSesame town development officially started after sesame was certified as a local resource in Miyazaki Prefecture by the Small and Medium Business Administration in November 2010.\u003cbr\u003e\u003cbr\u003eIn order to spread it inside and outside the prefecture, it is necessary to create elements that add value, and we will aim for the highest production volume in Japan to the extent that it has the potential to be the best.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"シンプルコード3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_05.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h2\"\u003eUnexpectedly Unknown Knowledge of Sesame Seeds\u003c\/h2\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eGrowing sesame means knowing sesame. We will introduce knowledge about sesame seeds that we get from developing the product.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eSurprisingly, There Are Multiple Varieties Of Sesame\u003c\/h3\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eSesame can be roughly divided into three types: white, black, and gold, depending on the color of the exodermis of the seed. However, it is said that there are about 3,000 varieties cultivated all over the world.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Shimo Farm Sesame\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_09.jpg\"\u003e\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eThe Origin Of Sesame\u003c\/h3\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eSesame is an ingredient originally brought from overseas. The original place of origin is said to be Africa.\u003cbr\u003e\u003cbr\u003eIt is said that it came to Japan during the Jomon period or around the introduction period of Buddhism.\u003cbr\u003e\u003cbr\u003eSesame has taken root in people's lives as a food culture and has been cultivated all over Japan except Hokkaido.\u003c\/p\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eCurrent Sesame Production Situation In Japan\u003c\/h3\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eUnfortunately, due to poor productivity and poor mechanization, sesame production in Japan continued to decline.\u003cbr\u003e\u003cbr\u003eCurrently, 99.9% of sesame in Japan is imported from Africa such as Nigeria and Burkina Faso, Central and South America such as Paraguay and Bolivia, and China. Current sesame production in Japan is only 0.1%.\u003cbr\u003e\u003cbr\u003eHowever, even under such circumstances, Mimata Town, Miyazaki Prefecture meets the conditions for growing good quality sesame seeds. We will deliver pesticide-free sesame that is cultivated with passion and hope in order to deliver safe and healthy sesame to everyone.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h2\"\u003eThe Difference Between White, Black, And Gold Sesame\u003c\/h2\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eWhite sesame\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIt is light beige, has a sweet taste, and the fragrant aroma is not very strong. It is often used in sesame oil because it contains a relatively large amount of fat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"シンプルコード3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_06.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eBlack sesame\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIt has a lot of aromatic components and a strong scent. Although it is low in fat, it has a high proportion of seed coat and contains calcium and manganese, and is often used in confectionery, mixed with salt and pepper, or used as rice cracker topping.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"シンプルコード3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_07.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eGold sesame\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIt is a rare sesame with a small amount of production. It has a strong scent and contains antioxidants.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"シンプルコード3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_08.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e95g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eGrounded sesame in paste form (product of Miyazaki Prefecture)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\u003ctd\u003ePlease keep away from direct sunlight and don’t put it in places with high temperature and humidity.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNote\u003c\/th\u003e\n\u003ctd\u003eThis product is manufactured in Japan for both raw materials and processing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2592_nerikuro95.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Shimo Farm","offers":[{"title":"Default Title","offer_id":39612981149865,"sku":"142223203","price":1616.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/142223203.jpg?v=1617689586"},{"product_id":"other-seasoning_012","title":"Kaneso Dashi Stock Packets 10g x 30 Packs - Salt-Free, MSG-Free, Additives-Free, 100% Made in Japan","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eJapanese additives-free dashi stock packet\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"商品写真\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2938_01.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eOnly Japan’s domestic ingredients are used for this product, and no salt or chemical seasonings are added. This is a packet type and can be easily used for everyday cooking. \u003cbr\u003e\u003cbr\u003eJointly developed by Kaneso 22 and Ota Memorial Hospital Neurology Center. A dashi pack that makes it easy to get a full-fledged dashi stock even on busy days. \u003cbr\u003e\u003cbr\u003eBy making the umami of the dashi stock, you can reduce the amount of salt and soy sauce used. We use safe domestic ingredients and do not add seasonings such as salt, sugar, and chemical seasonings. Contains 30 bags that can be used every day for a month.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f0f0f0; padding: 2%; margin-bottom: 2%; font-size: 14px;\"\u003e\n\u003cdl\u003e\n\u003cdt\u003e\u003cspan style=\"font-weight: bold;\"\u003e100% Ingredients Made In Japan:\u003c\/span\u003e\u003c\/dt\u003e\n\u003cdd\u003e・Katsuobushi (Dried Bonito) from Kagoshima Prefecture\u003c\/dd\u003e\n\u003cdd\u003e・Dried Iwashi Sardines from Seto Inland Sea\u003c\/dd\u003e\n\u003cdd\u003e・Sababushi (Dried Mackerel) from Kumamoto Prefecture\u003c\/dd\u003e\n\u003cdd\u003e・Kombu Kelp from Hokkaido\u003c\/dd\u003e\n\u003cdd\u003e・Shiitake Mushrooms from Kyushuu\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cp\u003eSince no salt or chemical seasoning is added, it can be safely used by people who are refraining from salt, people who want to make baby food, and people who want to avoid unhealthy chemical seasonings.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow To Use The Dashi Packets\u003c\/h2\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eJust put water and dashi stock packets (without taking the ingredients out of the packets) in a pot and simmer for a few minutes. You can easily get a flavorful soup stock with the peace of mind that only natural materials can offer. \u003cbr\u003e\u003cbr\u003e* Be sure to boil it because the taste is not enough when it is only steeped.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"だしパック\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_20.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eCommitment to dashi stock\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_0.jpeg\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe deliciousness of Japanese food always begins with dashi. We want to pass on the essence of Japanese food that the Japanese have built up to future generations and leave it to them. With that in mind, we have been moving forward with dashi for over 100 years. In today's changing times, our awareness of life and food continues to change. \u003cbr\u003e\u003cbr\u003eThings that change, things that don't change. Facing dashi, through dashi, we will innovate new ideas to the times and to the dining table. \u003cbr\u003e\u003cbr\u003eWe don't think our work change 100 years ago nor will it change 100 years later. We carefully examine the production, stick to the manufacturing method, and make reliable products with our own route and technology. We hope we can create products that are easier to use according to the needs of the times. Our feelings for dashi are always hot and never cold.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe History of Kaneso 22\u003c\/h2\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eKaneso is 105 years old\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eThe founder Toyoda family began to settle in Fukuyama when Katsushige Mizuno opened Fukuyama and accompanied him from Kuwana in the 5th year of Genna (1619). Since that time, the manufacturer has been using the name Kuwanaya for our business for generations.\u003cbr\u003e\u003cbr\u003eSohei Toyoda started a seafood wholesaler in Shimoyoya-cho, Fukuyama City (currently Takaramachi) in 1890. He took the kuwa (桑) character from the word Kuwana (桑名) and combined it with so (宗) character from his own name Sohei (宗平), and named the company Kaneso. \u003cbr\u003e\u003cbr\u003eMeanwhile at the end of the Meiji era, Fujiwa Abe Shoten in Fukuyama City succeeded in developing \"Kezuri-bushi\", which is the first large-sized dried fish in Japan to make it easier to eat, and started selling it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_13.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eDeveloped the prototype of the shaving machine\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIn the 5th year of the Taisho era, the second generation Toyoda Denshichi also started making bonito flakes. The shaving machine at that time was not perfect, but after five years of research, we devised a machine that can shave various fish species, and this is the prototype of the shaving machine that is still in use today.\u003cbr\u003e\u003cbr\u003eProduction has grown steadily since the completion of the Toyoda-style bonito flakes, and sales channels have expanded from rural areas to the Kansai region. Kezuribushi (a type of bonito flake) has become more and more popular because of its deliciousness and convenience. Productivity has increased and sales volume has increased sharply. Around 1930, we had 20 cutting machines and started construction plans for refrigerators necessary for storing raw materials. Although it was burnt down in the war damage of 1945, the factory was planned to be reconstructed from 1946, and the factory was rebuilt and resumed operations in the following 22 years. \u003cbr\u003e\u003cbr\u003eEstablished Toyoda Fisheries Processing Co., Ltd. in 1949. Masaichi Toyoda was appointed as the first president.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_14.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eLaunched \"Flavor Packets\", a tea-bag type dashi stock packets\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIn 1962, the first tea-bag type dashi \"Flavor Packets\" was released in Japan. At the time of its release, it expanded its sales channels for commercial use, and after that, it was adopted by co-ops nationwide, and sales grew. \u003cbr\u003e\u003cbr\u003eWith the rapid expansion of the taste pack business in 1975, the second factory was built in the Mobira Industrial Park in Kasaoka City, Okayama Prefecture, and in 1988, the Hanakatsuo Factory was relocated to the second factory.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_15.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eChanged the company name with the spirit of challenge to continue aiming for growth\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIn 1989, the new flavor packet factory was completed at the second factory, and the headquarters function was transferred from the Mifunecho head office in Fukuyama city. \u003cbr\u003e\u003cbr\u003eIn 1995, the company name was changed from \"Toyoda Fisheries Processing Co., Ltd.\" to \"Kaneso 22 Co., Ltd.\" The reason is that many customers associate the name of fish processing with the image of processing fresh fish, so we decided to use the traditional name \"Kaneso\" as a manufacturer that processes dry matter raw materials. In addition, \"22\" refers to the 22nd century, and it expresses the spirit of challenge that the company will continue to aim for growth toward the next century.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_16.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eDashi that proritizes domestic ingredients\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eTo make a good dashi, we choose good materials. \u003cbr\u003e\u003cbr\u003eThe natural umami that is drawn from high-quality materials is complex and profound, soothes the hearts of Japanese people and makes us feel happy. \u003cbr\u003e\u003cbr\u003eWith katsuobushi, dried sardines, mackerel, auxis fish, kelp, shiitake mushrooms, these traditional soup stocks are still being made using traditional methods.\u003c\/p\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eCommitment to the production area\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eWe carefully examine and select only the ingredients that are carefully manufactured and have excellent umami and fragrance, and purchase them from production areas and producers all over Japan.\u003cbr\u003e\u003cbr\u003eWith our unique storage and processing technology, we will further enhance the umami and fragrance of such precious raw materials and bring them to the market as finished products.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_12.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eSafe and secure hygiene management\u003c\/h2\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eHygiene efforts before entering the processing plant\u003c\/h3\u003e\n\u003cp style=\"margin-bottom: 30px;\"\u003eWe wear a special uniform and mask to enter the manufacturing area, and after wearing it, we thoroughly roll and carefully remove foreign substances from the surface of our uniform.\u003cbr\u003e\u003cbr\u003eAfter that, we wash our hands, disinfect with alcohol, and take an air shower when entering the factory.\u003cbr\u003e\u003cbr\u003eAdhesive tape is also installed at your feet to prevent foreign matter from entering the factory.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_17.jpeg\"\u003e\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eEfforts for safety and security in the factory\u003c\/h3\u003e\n\u003cp style=\"margin-bottom: 30px;\"\u003eA metal detector is installed on each product line to prevent foreign matter from entering the product and manufacture safe products.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_18.jpeg\"\u003e\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eEfforts for safety and security in the laboratory\u003c\/h3\u003e\n\u003cp\u003eIn the laboratory, we measure salt content, extract, and fat, and perform bacterial tests.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_19.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eFind Out More About Dashi And Its Varieties\u003c\/h3\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/what-is-dashi\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/90a9986a86d2e5a023431fd1673c118b_c4aefbbd-7b81-4566-80a0-27fda43f7729_300x.jpg\" width=\"100%\" alt=\"Dashi Article\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eWhat is Dashi? Everything You Need to Know About Japanese Soup Stock\u003c\/span\u003e\u003cbr\u003eDashi is the basic ingredient of traditional Japanese cuisine. Most Japanese recipes call for dashi, whether in soup form or in dried powder form. Usually dashi is combined with soy sauce and mirin to make the authentic Japanese taste. But, what is dashi, and what kind of ingredients are used to make it?\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"simple_linkBtn\"\u003e\u003ca style=\"text-decoration: none; color: white;\" href=\"https:\/\/thejapanstore.jp\/blogs\/column\/what-is-dashi\"\u003eRead More\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eKaneso Dashi Stock Packets (Bonito Dashi)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eDried bonito, dried mackerel, dried sardines, kombu kelp, shiitake mushrooms (All 100% Made In Japan)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e10g x 30 Packs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep at room temperature, away from sunlight and high humidity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2938_00_en.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":40718046757033,"sku":"161185858","price":1674.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a2938_00_en-764943.jpg?v=1630897382"},{"product_id":"matsuba_001","title":"Japanese Domestic Pine Needle Tea 100g (100% Japanese dried pine needle) by Nakajima Seiyaku","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n \u003cdiv id=\"prd_unityTemp_min\"\u003e\n \u003c!--\u003cdiv class=\"exp\"\u003e\n \u003cdiv id=\"prd_unityTemp_min\"\u003e\n \u003cdiv class=\"prd_unityColvar\" style=\"margin-bottom:3%;\"\u003e\n \u003cdiv class=\"item_lineup_con\"\u003e\n \u003cdiv class=\"lineup_3cl\" style=\"background:none; margin:0; padding:10px 0 30px 0; text-align: center;\"\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eおすすめの野草茶・粉末\u003c\/h2\u003e\n \u003cul class=\"lineup_list\" style=\"background-color: none;\"\u003e\n \u003cli style=\"width:30%; padding:0 2%;\"\u003e\n \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/kawashima-ya.jp\/?pid=119493034\"\u003e\u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_100g.jpg\" width=\"100%\" alt=\"よもぎ粉末\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n \u003cp style=\"margin:0;\"\u003eよもぎ粉末\n 1,944円(税込)\u003c\/p\u003e\n \u003cp style=\"color:red; font-weight: bold;\"\u003eメール便送料無料\u003c\/p\u003e\n \u003c\/li\u003e\n \u003cli style=\"width:30%; padding:0 2%;\"\u003e\n \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/kawashima-ya.jp\/?pid=119493804\"\u003e\u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_100g.jpg\" width=\"100%\" alt=\"よもぎ茶葉\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n \u003cp style=\"margin:0;\"\u003eよもぎ茶葉\n 1,274円(税込)\u003c\/p\u003e\n \u003cp style=\"color:red; font-weight: bold;\"\u003eメール便送料無料\u003c\/p\u003e\n \u003c\/li\u003e\n \u003cli style=\"width:30%; padding:0 2%;\"\u003e\n \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/kawashima-ya.jp\/?pid=98370610\"\u003e\u003cimg style=\"margin:0!important;\" src=\"https:\/\/img17.shop-pro.jp\/PA01152\/001\/product\/98370610.jpg?cmsp_timestamp=20210510142324\" width=\"100%\" alt=\"乾燥スギナ\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n \u003cp style=\"margin:0;\"\u003e乾燥スギナ\n 1,078円(税込)\u003c\/p\u003e\n \u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cul class=\"lineup_list\" style=\"background-color: none;\"\u003e\n \u003cli style=\"width:30%; padding:0 2%;\"\u003e\n \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/kawashima-ya.jp\/?pid=98984825\"\u003e\u003cimg style=\"margin:0!important;\" src=\"https:\/\/img17.shop-pro.jp\/PA01152\/001\/product\/98984825.jpg?cmsp_timestamp=20210510142349\" width=\"100%\" alt=\"マコモ粉末\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n \u003cp style=\"margin:0;\"\u003eマコモ粉末\n 1,447円(税込)\u003c\/p\u003e\n \u003cp style=\"color:red; font-weight: bold;\"\u003eメール便送料無料\u003c\/p\u003e\n \u003c\/li\u003e\n \u003cli style=\"width:30%; padding:0 2%;\"\u003e\n \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/kawashima-ya.jp\/?pid=156118763\"\u003e\u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2825_1.8g30P_top.jpg\" width=\"100%\" alt=\"どくだみ茶\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n \u003cp style=\"margin:0;\"\u003eどくだみ茶\n 994円(税込)\u003c\/p\u003e\n \u003cp style=\"color:red; font-weight: bold;\"\u003eメール便送料無料\u003c\/p\u003e\n \u003c\/li\u003e\n \u003cli style=\"width:30%; padding:0 2%;\"\u003e\n \u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e--\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eJapanese Domestic Pine Needle Tea\u003c\/h2\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"Japanese Domestic Pine Needle Tea\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1208_01.jpg\"\u003e\u003c\/div\u003e\n \u003cp style=\"text-align: justify;\"\u003eOur Pine Needle Tea is made from carefully selected Japanese dried pine needle and has undergone strict quality control procedures by our skilled craftsmen. \u003cbr\u003e\n We are paying attention to the production area, quality, and safety of our product. So please enjoy our domestically produced dried pine needle without worry.\u003c\/p\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eWhat is pine needle?\u003c\/h2\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"What is pine needle?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1208_02-b.jpg\"\u003e\u003c\/div\u003e\n \u003cp style=\"text-align: justify;\"\u003eThe pine needle grow naturally in various areas of Japan and has been popular since ancient times. It can be proven by the pine needle's appearance in ukiyo-e prints, kimono patterns, and family crests.\u003c\/p\u003e\n \u003cp style=\"text-align: justify;\"\u003eIt is said that the medicinal benefit of pine needle has been recognized in China for a long time and the record was found in 500 years old Chinese medicine books. There is also a legend said that hermits ate them as an elixir for longevity.\u003c\/p\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003ePine Needle’s Nutrition Information\u003c\/h2\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"Pine Needle’s Nutrition Information\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1208_03.jpg\"\u003e\u003c\/div\u003e\n \u003cp style=\"text-align: justify;\"\u003ePine needle, has been used as a herbal medicine for a long time, contains rich nutritional components. Such as:\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eChlorophyll\u003c\/li\u003e\n \u003cli\u003eQuercetin\u003c\/li\u003e\n \u003cli\u003eTerpene essential oil (alpha pinene)\u003c\/li\u003e\n \u003cli\u003eVitamin\u003c\/li\u003e\n \u003cli\u003eMinerals (Calcium, Iron, etc)\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cbr\u003e\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eFind Out More About Pine Needle Tea Nutrition and Benefits here:\u003c\/p\u003e\n \u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n \u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/pine-needle-tea-benefits\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/1208_14_eng.jpg\" width=\"100%\" alt=\"Pine Needle Tea Article\" class=\"lazypreload lazyloaded \"\u003e\u003c\/a\u003e\u003c\/div\u003e\n \u003cdiv class=\"unityOtherArticleTxt\"\u003e\n \u003cp style=\"text-align: justify;\"\u003e\u003cspan\u003ePine Needle Tea: All You Need to Know, From Benefits to How to Make\u003c\/span\u003e\u003cbr\u003e Pine needle tea has been known for its many health benefits since a long time ago. However, there are still many common misconceptions about it. This article provide every facts and information that you need to know about Pine Needle Tea, from benefits to side effects, even how to make it.\u003c\/p\u003e\n \u003cbr\u003e\n \u003cp class=\"simple_linkBtn\"\u003e\u003ca style=\"text-decoration: none; color: white;\" href=\"https:\/\/thejapanstore.jp\/blogs\/column\/pine-needle-tea-benefits\"\u003eRead More\u003c\/a\u003e\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eHow to brew pine needle tea\u003c\/h2\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"Tea bag type\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1208_04.jpg\"\u003e\u003c\/div\u003e\n \u003cp style=\"text-align: justify;\"\u003eThere are two ways to brew pine needle tea: brewing in a pot or kettle and brewing in a kyūsu or japanese traditional tea pot.\n \u003c\/p\u003e\n \u003cdiv class=\"unity_recipe clearfix\"\u003e\n \u003ch2\u003eBrewing in a pot or kettle\u003c\/h2\u003e\n \u003cdiv class=\"recipe_sum clearfix\"\u003e\n \u003cdiv class=\"cap\"\u003eWith this method, we will boil the tea, recommended for those who like a strong taste. \u003c\/div\u003e\n \u003cdiv class=\"ico_con\"\u003e\n \u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eRecipe for\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e4\u003c\/span\u003ePeople\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e10\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_top clearfix\"\u003e\n \u003cdiv class=\"img_con\"\u003e\n\u003cimg width=\"100%\" alt=\"Brew with pot or kettle\" src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/wp_guava_tea_02.jpg\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"ingre_con\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Pine Needle Tea\u003c\/dt\u003e\n \u003cdd\u003e10g (About 2.5 tablespoon)\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Water\u003c\/dt\u003e\n \u003cdd\u003e1L\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_bottom\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Step by step\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e1\u003c\/dt\u003e\n \u003cdd\u003ePut 10gr of dried pine needle and about 1L of water in a pot and heat to a boil.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e2\u003c\/dt\u003e\n \u003cdd\u003eWhen the water boils, simmer over low heat for about 10 minutes.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e3\u003c\/dt\u003e\n \u003cdd\u003eTurn off the heat and strain the leaves with a tea strainer.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e4\u003c\/dt\u003e\n \u003cdd\u003eThe pine needle tea is ready. You can adjust the boiling time to your liking.\u003cbr\u003e ** When brewing in a kettle, put the dried leaves into a tea bag for easier cleansing.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"unity_recipe clearfix\"\u003e\n \u003ch2\u003eBrewing in a kyūsu (Japanese Traditional Tea Pot)\u003c\/h2\u003e\n \u003cdiv class=\"recipe_sum clearfix\"\u003e\n \u003cdiv class=\"cap\"\u003eWith Kyūsu, you can adjust the taste to your liking.\u003c\/div\u003e\n \u003cdiv class=\"ico_con\"\u003e\n \u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eRecipe for\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e4\u003c\/span\u003epeople\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e10\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_top clearfix\"\u003e\n \u003cdiv class=\"img_con\"\u003e\n\u003cimg width=\"100%\" alt=\"Brew in kyusu\" src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/wp_kuwa_tea_03.jpg\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"ingre_con\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Pine Needle Tea\u003c\/dt\u003e\n \u003cdd\u003e15g(Around 3 tablespoon)\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Water\u003c\/dt\u003e\n \u003cdd\u003e1L\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_bottom\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Step by step\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e1\u003c\/dt\u003e\n \u003cdd\u003ePut about 15gr of dried pine needle in a kyūsu and pour boiling water.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e2\u003c\/dt\u003e\n \u003cdd\u003eLeave it for 3 to 4 minutes. You can adjust the time, and enjoy the tea once the taste is to your liking.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eHow to use Dried Pine Needle as Bath Salt\u003c\/h2\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"Pine needle tea for bath salt\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1208_05.jpg\"\u003e\u003c\/div\u003e\n \u003cp style=\"text-align: justify;\"\u003eDried pine needle commonly used as Bath Salt in Japan. Here is how to use the dried pine needle as part of your bath routine:\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003ePut 30g of dried pine needle (about 7.5 tablespoons) in a large tea pack,\u003c\/li\u003e\n \u003cli\u003eLet it simmer for a while,\u003c\/li\u003e\n \u003cli\u003eThen put it in your bathtub\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eThe pine needle contain essential oils that improve your body circulation system. And the gentle scent of pine needle is said to have benefit of relieving fatigue and relaxing.\u003c\/p\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eAbout Nakajima Seiyaku\u003c\/h2\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"Traditional ingredients\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1208_06.jpg\"\u003e\u003c\/div\u003e\n \u003cp style=\"text-align: justify;\"\u003eNakajima Seiyaku was established in Kyoto,1887 under the name of \"Nakajima Chinese Medicine Store\".\u003c\/p\u003e\n \u003cp style=\"text-align: justify;\"\u003eOur experienced staff carefully examines each raw materials and selects them by hand, with the first priority to \"use good materials and finish them carefully\".\u003c\/p\u003e\n \u003cp style=\"text-align: justify;\"\u003eWe believe that a product’s safety, taste intensity, and beauty of appearance vary greatly depending on the place of origin and the manufacturer. Therefore Nakajima Seiyaku commits to use 100% domestic ingredients.\u003c\/p\u003e\n \u003cp style=\"text-align: justify;\"\u003eSince our establishment, we cherish our trustworthy relationship with our manufacturer and networks with only using high quality domestic raw materials for our product.\n \u003c\/p\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003cdiv style=\"margin-bottom: 3%;\" class=\"prd_unityColvar\"\u003e\n \u003cdiv class=\"item_lineup_con\"\u003e\n \u003cdiv style=\"background: none; margin: 0; padding: 10px 0 30px 0; text-align: center;\" class=\"lineup_3cl\"\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003ePine Needle Tea Product Lineup\u003c\/h2\u003e\n \u003cul style=\"background-color: none;\" class=\"lineup_list\"\u003e\n \u003cli style=\"width: 30%; padding: 0 2%;\"\u003e\n \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/matsuba_001\"\u003e\u003cimg alt=\"100g packaging\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1208_00-b_eng.jpg\" style=\"margin: 0!important;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n \u003cp style=\"margin: 0;\"\u003e100g\u003c\/p\u003e\n \u003c\/li\u003e\n \u003cli style=\"width: 30%; padding: 0 2%;\"\u003e\n \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/matsuba_002\"\u003e\u003cimg alt=\"set of 2\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1208_2set_00-b_eng.jpg\" style=\"margin: 0!important;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n \u003cp style=\"margin: 0;\"\u003e100g × 2 bags\u003c\/p\u003e\n \u003c\/li\u003e\n \u003cli style=\"width: 30%; padding: 0 2%;\"\u003e\n \u003c\/li\u003e\n\u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003cdiv class=\"zigzag\"\u003e\n \u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n \u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n \u003cdiv class=\"zigzagTxt\"\u003e\n \u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n \u003ctd\u003eJapanese Domestic Pine Needle Tea by Nakajima Seiyaku\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eRaw Materials\u003c\/th\u003e\n \u003ctd\u003eJapanese Domestic Pine Needle Leaves\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNett. Weight\u003c\/th\u003e\n \u003ctd\u003e100g\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStore Direction\u003c\/th\u003e\n \u003ctd\u003eAvoid direct sunlight and store at room temperature.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Product Images\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1208_00-b_eng.jpg\"\u003e\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv\u003e\n\u003cscript type=\"text\/javascript\" src=\"https:\/\/a.omappapi.com\/app\/js\/api.min.js\" data-campaign=\"nokbe8p7o3qucxvwx8me\" data-user=\"77615\" async=\"\"\u003e\u003c\/script\u003e\u003cscript type=\"text\/javascript\" src=\"https:\/\/a.omappapi.com\/app\/js\/api.min.js\" data-campaign=\"i2iyos624dqmlwpmymmg\" data-user=\"77615\" async=\"\"\u003e\u003c\/script\u003e\n\u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":41188572266665,"sku":"126966598","price":1814.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a1208_00-b_eng-625351.jpg?v=1630897381"},{"product_id":"matsuba_002","title":"Japanese Domestic Pine Needle Tea Set of 2 x 100g (100% Japanese dried pine needle) by Nakajima Seiyaku","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n \u003cdiv id=\"prd_unityTemp_min\"\u003e\n \u003c!--\u003cdiv class=\"exp\"\u003e\n \u003cdiv id=\"prd_unityTemp_min\"\u003e\n \u003cdiv class=\"prd_unityColvar\" style=\"margin-bottom:3%;\"\u003e\n \u003cdiv class=\"item_lineup_con\"\u003e\n \u003cdiv class=\"lineup_3cl\" style=\"background:none; margin:0; padding:10px 0 30px 0; text-align: center;\"\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eおすすめの野草茶・粉末\u003c\/h2\u003e\n \u003cul class=\"lineup_list\" style=\"background-color: none;\"\u003e\n \u003cli style=\"width:30%; padding:0 2%;\"\u003e\n \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/kawashima-ya.jp\/?pid=119493034\"\u003e\u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_100g.jpg\" width=\"100%\" alt=\"よもぎ粉末\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n \u003cp style=\"margin:0;\"\u003eよもぎ粉末\n 1,944円(税込)\u003c\/p\u003e\n \u003cp style=\"color:red; font-weight: bold;\"\u003eメール便送料無料\u003c\/p\u003e\n \u003c\/li\u003e\n \u003cli style=\"width:30%; padding:0 2%;\"\u003e\n \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/kawashima-ya.jp\/?pid=119493804\"\u003e\u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_100g.jpg\" width=\"100%\" alt=\"よもぎ茶葉\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n \u003cp style=\"margin:0;\"\u003eよもぎ茶葉\n 1,274円(税込)\u003c\/p\u003e\n \u003cp style=\"color:red; font-weight: bold;\"\u003eメール便送料無料\u003c\/p\u003e\n \u003c\/li\u003e\n \u003cli style=\"width:30%; padding:0 2%;\"\u003e\n \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/kawashima-ya.jp\/?pid=98370610\"\u003e\u003cimg style=\"margin:0!important;\" src=\"https:\/\/img17.shop-pro.jp\/PA01152\/001\/product\/98370610.jpg?cmsp_timestamp=20210510142324\" width=\"100%\" alt=\"乾燥スギナ\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n \u003cp style=\"margin:0;\"\u003e乾燥スギナ\n 1,078円(税込)\u003c\/p\u003e\n \u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cul class=\"lineup_list\" style=\"background-color: none;\"\u003e\n \u003cli style=\"width:30%; padding:0 2%;\"\u003e\n \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/kawashima-ya.jp\/?pid=98984825\"\u003e\u003cimg style=\"margin:0!important;\" src=\"https:\/\/img17.shop-pro.jp\/PA01152\/001\/product\/98984825.jpg?cmsp_timestamp=20210510142349\" width=\"100%\" alt=\"マコモ粉末\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n \u003cp style=\"margin:0;\"\u003eマコモ粉末\n 1,447円(税込)\u003c\/p\u003e\n \u003cp style=\"color:red; font-weight: bold;\"\u003eメール便送料無料\u003c\/p\u003e\n \u003c\/li\u003e\n \u003cli style=\"width:30%; padding:0 2%;\"\u003e\n \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/kawashima-ya.jp\/?pid=156118763\"\u003e\u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2825_1.8g30P_top.jpg\" width=\"100%\" alt=\"どくだみ茶\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n \u003cp style=\"margin:0;\"\u003eどくだみ茶\n 994円(税込)\u003c\/p\u003e\n \u003cp style=\"color:red; font-weight: bold;\"\u003eメール便送料無料\u003c\/p\u003e\n \u003c\/li\u003e\n \u003cli style=\"width:30%; padding:0 2%;\"\u003e\n \u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e--\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eJapanese Domestic Pine Needle Tea\u003c\/h2\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"Japanese Domestic Pine Needle Tea\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1208_01.jpg\"\u003e\u003c\/div\u003e\n \u003cp style=\"text-align: justify;\"\u003eOur Pine Needle Tea is made from carefully selected Japanese dried pine needle and has undergone strict quality control procedures by our skilled craftsmen. \u003cbr\u003e\n We are paying attention to the production area, quality, and safety of our product. So please enjoy our domestically produced dried pine needle without worry.\u003c\/p\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eWhat is pine needle?\u003c\/h2\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"What is pine needle?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1208_02-b.jpg\"\u003e\u003c\/div\u003e\n \u003cp style=\"text-align: justify;\"\u003eThe pine needle grow naturally in various areas of Japan and has been popular since ancient times. It can be proven by the pine needle's appearance in ukiyo-e prints, kimono patterns, and family crests.\u003c\/p\u003e\n \u003cp style=\"text-align: justify;\"\u003eIt is said that the medicinal benefit of pine needle has been recognized in China for a long time and the record was found in 500 years old Chinese medicine books. There is also a legend said that hermits ate them as an elixir for longevity.\u003c\/p\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003ePine Needle’s Nutrition Information\u003c\/h2\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"Pine Needle’s Nutrition Information\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1208_03.jpg\"\u003e\u003c\/div\u003e\n \u003cp style=\"text-align: justify;\"\u003ePine needle, has been used as a herbal medicine for a long time, contains rich nutritional components. Such as:\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eChlorophyll\u003c\/li\u003e\n \u003cli\u003eQuercetin\u003c\/li\u003e\n \u003cli\u003eTerpene essential oil (alpha pinene)\u003c\/li\u003e\n \u003cli\u003eVitamin\u003c\/li\u003e\n \u003cli\u003eMinerals (Calcium, Iron, etc)\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cbr\u003e\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eFind Out More About Pine Needle Tea Nutrition and Benefits here:\u003c\/p\u003e\n \u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n \u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/pine-needle-tea-benefits\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/1208_14_eng.jpg\" width=\"100%\" alt=\"Pine Needle Tea Article\" class=\"lazypreload lazyloaded \"\u003e\u003c\/a\u003e\u003c\/div\u003e\n \u003cdiv class=\"unityOtherArticleTxt\"\u003e\n \u003cp style=\"text-align: justify;\"\u003e\u003cspan\u003ePine Needle Tea: All You Need to Know, From Benefits to How to Make\u003c\/span\u003e\u003cbr\u003e Pine needle tea has been known for its many health benefits since a long time ago. However, there are still many common misconceptions about it. This article provide every facts and information that you need to know about Pine Needle Tea, from benefits to side effects, even how to make it.\u003c\/p\u003e\n \u003cbr\u003e\n \u003cp class=\"simple_linkBtn\"\u003e\u003ca style=\"text-decoration: none; color: white;\" href=\"https:\/\/thejapanstore.jp\/blogs\/column\/pine-needle-tea-benefits\"\u003eRead More\u003c\/a\u003e\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eHow to brew pine needle tea\u003c\/h2\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"Tea bag type\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1208_04.jpg\"\u003e\u003c\/div\u003e\n \u003cp style=\"text-align: justify;\"\u003eThere are two ways to brew pine needle tea: brewing in a pot or kettle and brewing in a kyūsu or japanese traditional tea pot.\n \u003c\/p\u003e\n \u003cdiv class=\"unity_recipe clearfix\"\u003e\n \u003ch2\u003eBrewing in a pot or kettle\u003c\/h2\u003e\n \u003cdiv class=\"recipe_sum clearfix\"\u003e\n \u003cdiv class=\"cap\"\u003eWith this method, we will boil the tea, recommended for those who like a strong taste. \u003c\/div\u003e\n \u003cdiv class=\"ico_con\"\u003e\n \u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eRecipe for\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e4\u003c\/span\u003ePeople\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e10\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_top clearfix\"\u003e\n \u003cdiv class=\"img_con\"\u003e\n\u003cimg width=\"100%\" alt=\"Brew with pot or kettle\" src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/wp_guava_tea_02.jpg\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"ingre_con\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Pine Needle Tea\u003c\/dt\u003e\n \u003cdd\u003e10g (About 2.5 tablespoon)\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Water\u003c\/dt\u003e\n \u003cdd\u003e1L\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_bottom\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Step by step\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e1\u003c\/dt\u003e\n \u003cdd\u003ePut 10gr of dried pine needle and about 1L of water in a pot and heat to a boil.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e2\u003c\/dt\u003e\n \u003cdd\u003eWhen the water boils, simmer over low heat for about 10 minutes.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e3\u003c\/dt\u003e\n \u003cdd\u003eTurn off the heat and strain the leaves with a tea strainer.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e4\u003c\/dt\u003e\n \u003cdd\u003eThe pine needle tea is ready. You can adjust the boiling time to your liking.\u003cbr\u003e ** When brewing in a kettle, put the dried leaves into a tea bag for easier cleansing.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"unity_recipe clearfix\"\u003e\n \u003ch2\u003eBrewing in a kyūsu (Japanese Traditional Tea Pot)\u003c\/h2\u003e\n \u003cdiv class=\"recipe_sum clearfix\"\u003e\n \u003cdiv class=\"cap\"\u003eWith Kyūsu, you can adjust the taste to your liking.\u003c\/div\u003e\n \u003cdiv class=\"ico_con\"\u003e\n \u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eRecipe for\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e4\u003c\/span\u003epeople\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e10\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_top clearfix\"\u003e\n \u003cdiv class=\"img_con\"\u003e\n\u003cimg width=\"100%\" alt=\"Brew in kyusu\" src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/wp_kuwa_tea_03.jpg\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"ingre_con\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Pine Needle Tea\u003c\/dt\u003e\n \u003cdd\u003e15g(Around 3 tablespoon)\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Water\u003c\/dt\u003e\n \u003cdd\u003e1L\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_bottom\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Step by step\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e1\u003c\/dt\u003e\n \u003cdd\u003ePut about 15gr of dried pine needle in a kyūsu and pour boiling water.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e2\u003c\/dt\u003e\n \u003cdd\u003eLeave it for 3 to 4 minutes. You can adjust the time, and enjoy the tea once the taste is to your liking.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eHow to use Dried Pine Needle as Bath Salt\u003c\/h2\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"Pine needle tea for bath salt\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1208_05.jpg\"\u003e\u003c\/div\u003e\n \u003cp style=\"text-align: justify;\"\u003eDried pine needle commonly used as Bath Salt in Japan. Here is how to use the dried pine needle as part of your bath routine:\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003ePut 30g of dried pine needle (about 7.5 tablespoons) in a large tea pack,\u003c\/li\u003e\n \u003cli\u003eLet it simmer for a while,\u003c\/li\u003e\n \u003cli\u003eThen put it in your bathtub\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eThe pine needle contain essential oils that improve your body circulation system. And the gentle scent of pine needle is said to have benefit of relieving fatigue and relaxing.\u003c\/p\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eAbout Nakajima Seiyaku\u003c\/h2\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"Traditional ingredients\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1208_06.jpg\"\u003e\u003c\/div\u003e\n \u003cp style=\"text-align: justify;\"\u003eNakajima Seiyaku was established in Kyoto,1887 under the name of \"Nakajima Chinese Medicine Store\".\u003c\/p\u003e\n \u003cp style=\"text-align: justify;\"\u003eOur experienced staff carefully examines each raw materials and selects them by hand, with the first priority to \"use good materials and finish them carefully\".\u003c\/p\u003e\n \u003cp style=\"text-align: justify;\"\u003eWe believe that a product’s safety, taste intensity, and beauty of appearance vary greatly depending on the place of origin and the manufacturer. Therefore Nakajima Seiyaku commits to use 100% domestic ingredients.\u003c\/p\u003e\n \u003cp style=\"text-align: justify;\"\u003eSince our establishment, we cherish our trustworthy relationship with our manufacturer and networks with only using high quality domestic raw materials for our product.\n \u003c\/p\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003cdiv style=\"margin-bottom: 3%;\" class=\"prd_unityColvar\"\u003e\n \u003cdiv class=\"item_lineup_con\"\u003e\n \u003cdiv style=\"background: none; margin: 0; padding: 10px 0 30px 0; text-align: center;\" class=\"lineup_3cl\"\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003ePine Needle Tea Product Lineup\u003c\/h2\u003e\n \u003cul style=\"background-color: none;\" class=\"lineup_list\"\u003e\n \u003cli style=\"width: 30%; padding: 0 2%;\"\u003e\n \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/matsuba_001\"\u003e\u003cimg alt=\"100g packaging\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1208_00-b_eng.jpg\" style=\"margin: 0!important;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n \u003cp style=\"margin: 0;\"\u003e100g\u003c\/p\u003e\n \u003c\/li\u003e\n \u003cli style=\"width: 30%; padding: 0 2%;\"\u003e\n \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/matsuba_002\"\u003e\u003cimg alt=\"set of 2\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1208_2set_00-b_eng.jpg\" style=\"margin: 0!important;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n \u003cp style=\"margin: 0;\"\u003e100g × 2 bags\u003c\/p\u003e\n \u003c\/li\u003e\n \u003cli style=\"width: 30%; padding: 0 2%;\"\u003e\n \u003c\/li\u003e\n\u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003cdiv class=\"zigzag\"\u003e\n \u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n \u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n \u003cdiv class=\"zigzagTxt\"\u003e\n \u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n \u003ctd\u003eJapanese Domestic Pine Needle Tea by Nakajima Seiyaku\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eRaw Materials\u003c\/th\u003e\n \u003ctd\u003eJapanese Domestic Pine Needle Leaves\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNett. Weight\u003c\/th\u003e\n \u003ctd\u003e100g x 2 bags\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStore Direction\u003c\/th\u003e\n \u003ctd\u003eAvoid direct sunlight and store at room temperature.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Product Images\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1208_00-b_eng.jpg\"\u003e\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv\u003e\n\u003cscript type=\"text\/javascript\" src=\"https:\/\/a.omappapi.com\/app\/js\/api.min.js\" data-campaign=\"nokbe8p7o3qucxvwx8me\" data-user=\"77615\" async=\"\"\u003e\u003c\/script\u003e\u003cscript type=\"text\/javascript\" src=\"https:\/\/a.omappapi.com\/app\/js\/api.min.js\" data-campaign=\"i2iyos624dqmlwpmymmg\" data-user=\"77615\" async=\"\"\u003e\u003c\/script\u003e\n\u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":41188583964841,"sku":"160062005","price":3434.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a1208_2set_00-b_eng-533703.jpg?v=1630897374"},{"product_id":"yomogi_003","title":"Miyosino Mugwort Tea Leaves 95g (Pesticide-Free Cultivation)","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMiyosino Mugwort Tea Leaves (Pesticide-Free Cultivation)\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"about mugwort powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_23_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eSurrounded by deep mountains and blessed with the climate of Higashiyoshino, which has a clear river, it is an organic and pesticide-free mugwort that has been carefully cultivated with all our hearts.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Story of Miyosino Mugwort\u003c\/h2\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eMugwort has strong vitality and is highly effective in supporting people's lives just by drinking, eating, bathing, and enjoying its scent. You can also make kusa mochi from the mugwort’s young leave, or moxa for moxibustion which can lower the incidence of breech presentations at birth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg alt=\"mugwort leaves\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_04_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eMiyosino mugwort has been incorporated into people's lives since a long time ago. It has been written on a legend of Kobo Daishi, the most famous monk in Japanese history that a long time ago, Kobo Dashi consumed Miyosino mugwort even without removing the lye.\u003cbr\u003e\u003cbr\u003e\u003ci\u003e\"Because the mugwort in Higashiyoshino was delicious, Kobo Daishi made it possible to eat it without removing the lye. Delicious mugwort can now be eaten from Higashiyoshino without removing the lye.\"\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg alt=\"story of mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_05_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eNon-caffeine Mugwort, Safe with many Health Benefits\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"non-caffeine mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_06_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eMugwort is also known as an analgesic herbal medicine called gaiyo. The letter 艾 in Mugwort Japanese name, Yomogi has a meaning of \"to disappear”, it means that mugwort is a leaf that can eliminate disorders.\u003cbr\u003e\u003cbr\u003e As the name implies, Mugwort is a medicinal herb with a lot of health benefits. Since it is also non-caffeine, Mugwort is kind to your body and can be safely consumed by pregnant women and children.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eWarming Your Body\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"mugwort to warm your body\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_07_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eMugwort is called a warm plant. We recommend mugwort for those who have cold sensitivity, who feel functional loss, and who are suffering from physical disease peculiar to women to enhances the barrier power the body originally has.\u003cbr\u003e \u003cbr\u003e As it warms from the core of the body, it relieves tension in the body and mind. Improves your body’s barrier power with the warmth effect of mugwort.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eAntioxidant Power\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"mugwort as an antioxidant power\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_08_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eThe antioxidant power of mugwort is about 100 times of broccoli, which is the highest in the reactive oxygen species (ROS) removal ability test that examined 200 kinds of vegetables and wild plants.\u003cbr\u003e \u003cbr\u003e Polyphenols in Mugwort is comparable to high-quality and powerful chlorophyll in commercially available healthy tea, or beta-carotene in pumpkin.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"mugwort with abundant nutrients\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_26_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eIf you use mugwort as a tea for bathing, you can easily absorb abundant nutrients through the skin.\u003cbr\u003e\u003cbr\u003e Not only has a nice effect on skin-related problems, but it also helps to improve the condition of the body from the inside.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eNutritional Value of Mugwort\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"nutritional value of mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_11_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eSince a long time ago, mugwort has been used as a culinary herb \u0026amp; traditional medicine. Mugwort has been ascribed many health-promoting and other beneficial properties. If you take it as a powder, you will gain rich nutritional components, such as:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChlorophyll\u003c\/li\u003e\n\u003cli\u003eVitamin C\u003c\/li\u003e\n\u003cli\u003eDietary Fiber\u003c\/li\u003e\n\u003cli\u003eCalcium\u003c\/li\u003e\n\u003cli\u003ePotassium\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn addition, you can take the active ingredient of mugwort more efficiently by ingesting it in powder form.\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003cspan class=\"sub\"\u003e\u003cb\u003eComparing the Dietary Fiber of Mugwort with Other Ingredients\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eMugwort contains dietary fiber higher than burdock, millet, and vegetable salad. It helps to eliminate the sickness of the stomach.\u003cbr\u003e \u003cbr\u003e You can see the dietary fiber content comparison between mugwort and other vegetables or wild plants per 100g below:\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"content of dietary fiber\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_22_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eWhat does Mugwort Taste Like?\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_01_Eng.jpg\" alt=\"mugwort tea leaves\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eWith a fragrant scent like kusa mochi, there is a little bitterness and sweetness in the clear flavor. Mugwort has a refreshing taste like herbal tea.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"kusa mochi and herb tea\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_30_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eCommitment to Manufacturing Method\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Miyosino mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_14_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eHigashi Yoshino is known as a place that is blessed with clear air and water in Nara Prefecture. The manufacturer commits to use 100% raw ingredients from Miyosino.\u003c\/p\u003e\n\u003cp\u003eThe mugwort is carefully grown organically, without pesticide, without chemical fertilizer, so it generates a refreshing scent.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"harvesting mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_15_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eOnly soft mugwort with vitality is harvested from April to early May and dried after careful treatment without any additives. A pack of dried leaves that captures the refreshing scent of mugwort.\u003cbr\u003e \u003cbr\u003eHere is how our Miyosino mugwort has been made:\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"about manufacturing process\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_27_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage from Manufacturer\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"about message from manufacturer\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_25_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003ci\u003e\"We are happy to grow mugwort and stay healthy. We would like to increase the number of mugwort producers and the number of people who grow mugwort in Japan to keep maintaining our health.\"\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1998, the Miyosino Mugwort Processing Association, which consists of 10 people from the region, was established under the concept of \"For healthy Muranaka\" to cultivate mugwort by making the best use of the fallow fields.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow to Use Mugwort Tea Leaves\u003c\/h2\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eLightly Decocted and Used as a Regular Beverage\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"mugwort tea\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_11_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003col\u003e\n\u003col\u003e\n\u003cli\u003ePut 2 tablespoons of mugwort tea leaves and 500cc of water in a small pan and heat to a boil.\u003c\/li\u003e\n\u003cli\u003eTurn off the heat and let it steam for a while. * Avoid using iron pots as the ingredients of mugwort may change in quality.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/ol\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eDeeply Decoct to Enhance the Efficacy\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"mugwort tea \u0026amp; honey\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_12_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003col\u003e\n\u003col\u003e\n\u003col\u003e\n\u003cli\u003ePut 2 tablespoons of mugwort tea leaves and 500cc of water in a small pan and heat to a boil.\u003c\/li\u003e\n\u003cli\u003eBoil the tea in half over low heat for another 10 minutes. It is recommended to take a small amount in several divided doses, or if you are concerned about the bitterness, dilute it with milk or soy milk.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/ol\u003e\n\u003c\/ol\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eEnjoy it With Some Ice Cube\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"iced mugwort tea\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_13_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eCool the lightly brewed mugwort tea in the refrigerator for a while, or pour the deeply brewed mugwort tea into a heat-resistant glass filled with ice while it is still warm.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eDelicious Recipes with Mugwort Tea Leaves\u003c\/h2\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eTakikomi Gohan with Mugwort\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eServings\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e \u003cspan style=\"font-size: 34px;\"\u003e2\u003c\/span\u003eServings \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e \u003cspan style=\"font-size: 34px;\"\u003e1\u003c\/span\u003eHour \u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_04b.jpg\" alt=\"Takikomi Gohan\" width=\"100%\" class=\"lazyloaded\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Dried mugwort tea leaves\u003c\/dt\u003e\n\u003cdd\u003e1 bite\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Carrots\u003c\/dt\u003e\n\u003cdd\u003e1\/2 slice\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Fried tofu\u003c\/dt\u003e\n\u003cdd\u003e1\/2 sheet\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice\u003c\/dt\u003e\n\u003cdd\u003e0.36 liters\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Water\u003c\/dt\u003e\n\u003cdd\u003eA little less than 2 cups\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Soy sauce\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Liquor\u003c\/dt\u003e\n\u003cdd\u003e1\/2 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003ePreparation\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eWash the rice and soak it in water for 30 minutes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eSoak the mugwort in hot water and put it back. Save the hot water when you return it.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003ePeel the carrots.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eFor fried tofu, pour boiling water over it to drain the oil.\u003cbr\u003e\u003cbr\u003e\n\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003ch3\u003e\u003cspan\u003eStep by Step\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eFinely chop the carrots, mugwort, and fried tofu.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003ePut rice and seasonings in a rice cooker, add water with reconstituted mugwort tea leaves to the 2nd scale, mix, add chopped carrots, mugwort, and fried tofu, and cook rice as usual.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eOnce cooked, it's done. Mix the whole well before setting it aside.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cbr\u003e\n\u003cp\u003eYou can also drain the mugwort tea leaves that have been rehydrated with hot water, chop them into small pieces and put them in a soup roll, or roast them in a frying pan with white sesame seeds and dried bonito flakes to make a sprinkle.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"soup roll \u0026amp; sprinkle\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_19_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eIt is known that 70% of the nutrients remain in the \"degarashi (tea husks)\" after boiling the tea. It is also recommended decocting the mugwort tea leaves as a drink, chop the remaining sagebrush and use it for cooking, without waste.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"tea husks\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_20_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eIf powdered, it can be used for making Japanese sweets and bread.\u003cbr\u003eYou can also enjoy fragrant mugwort sweets by finely grinding with a mill or food processor.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"mugwort mochi \u0026amp; mugwort steamed pan\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_21_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- \u003csection\u003e\n\u003ch2 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h2\"\u003eOther Miyosino Mugwort Products\u003c\/h2\u003e\n\u003cdiv style=\"background-image: url('https:\/\/kawashima-ya.backdrop.jp\/images\/a2617_20201112_bg.jpg'); margin: 0; padding: 10px 0 10px 0;\" class=\"lineup_3cl\"\u003e\n\u003cbr\u003e\n\u003cul style=\"background-color: none; width: 100%; text-align: center; vertical-align: top; margin: 0; padding: 0;\" class=\"lineup_list\"\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca style=\"display: block;\" href=\"https:\/\/thejapanstore.jp\/products\/yomogi_006\"\u003e \u003cimg alt=\"Mugwort Tea Leaves 250g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_250g_eng.jpg\" style=\"margin: 0!important;\"\u003e\n\u003cp class=\"prod_title\" style=\"padding: 10px 0; font-size: 12px;\"\u003eMiyosino Mugwort Tea Leaves 250gr\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca style=\"display: block;\" href=\"https:\/\/thejapanstore.jp\/products\/yomogi_001\"\u003e \u003cimg alt=\"Mugwort Bath Tea 15g x 20 Bags\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2199_20pc_eng.jpg\" style=\"margin: 0!important;\"\u003e\n\u003cp class=\"prod_title\" style=\"padding: 10px 0; font-size: 12px;\"\u003eMiyosino Mugwort Bath Tea 15g x 20 Bags\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/yomogi_002\" style=\"display: block;\"\u003e \u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2199_20pcx3_eng.jpg\" width=\"100%\" alt=\"Mugwort Bath Tea 15g x 20 Bags Set of 3\"\u003e\n\u003cp class=\"prod_title\" style=\"padding: 10px 0; font-size: 12px;\"\u003eMiyosino Mugwort Bath Tea 15g x 20 Bags Set of 3\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul style=\"background-color: none; width: 100%; text-align: center; vertical-align: top; margin: 0; padding: 0;\" class=\"lineup_list\"\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca style=\"display: block;\" href=\"https:\/\/thejapanstore.jp\/products\/yomogi_003\"\u003e \u003cimg alt=\"Mugwort Tea Leaves 100g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_100g_eng.jpg\" style=\"margin: 0!important;\"\u003e\n\u003cp class=\"prod_title\" style=\"padding: 10px 0; font-size: 12px;\"\u003eMiyosino Mugwort Powder 100g\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca style=\"display: block;\" href=\"https:\/\/thejapanstore.jp\/products\/yomogi_004\"\u003e \u003cimg alt=\"Mugwort Tea Leaves 250g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_250g_eng.jpg\" style=\"margin: 0!important;\"\u003e\n\u003cp class=\"prod_title\" style=\"padding: 10px 0; font-size: 12px;\"\u003eMiyosino Mugwort Powder 250g\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul style=\"background-color: none; width: 100%; text-align: center; vertical-align: top; margin: 0; padding: 0;\" class=\"lineup_list\"\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca style=\"display: block;\" href=\"https:\/\/thejapanstore.jp\/products\/yomogi_007\"\u003e \u003cimg alt=\"Mugwort Leaf Tea Bag 2.5g x 30 Bags\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2197_30pc_eng.jpg\" style=\"margin: 0!important;\"\u003e\n\u003cp class=\"prod_title\" style=\"padding: 10px 0; font-size: 12px;\"\u003eMiyosino Mugwort Leaf Tea Bag 2.5g x 30 Bags\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca style=\"display: block;\" href=\"https:\/\/thejapanstore.jp\/products\/yomogi_008\"\u003e \u003cimg alt=\"Mugwort Leaf Tea Bag 2.5g x 100 Bags\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2197_100pc_eng.jpg\" style=\"margin: 0!important;\"\u003e\n\u003cp class=\"prod_title\" style=\"padding: 10px 0; font-size: 12px;\"\u003eMiyosino Mugwort Leaf Tea Bag 2.5g x 100 Bags\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e --\u003e\n\u003c!--お客様の声--\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_fullcol\" style=\"margin-bottom: 5%;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_16.jpg\" alt=\"お客様の声\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a2.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eOrganic and pesticide-free, with a good scent\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I learned that mugwort tea is good for women's bodies, so I bought this organic and pesticide-free mugwort tea.\u003cspan class=\"highlight\"\u003e Is the smell okay? I thought, but I was fine. I am satisfied with the ease of drinking.\u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e...(Female, 30s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a1.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eThe characteristic bitter and oily meal is refreshing. Expected to boost the physical strength\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e At first, I was a little worried about the bitterness, but after drinking it several times, I got used to it,\u003cspan class=\"highlight\"\u003e and recently I'm getting more addicted to this bitterness. It is very refreshing to drink after eating an oily meal.\u003c\/span\u003e Mugwort tea seems to be good for poor circulation, anemia, constipation, etc., so I hope that you can boost your physical strength by continuing to drink it.\u003cspan style=\"font-weight: bold;\"\u003e...(Female, 40s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a6.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eThe mugwort warms the body and reduces the problem of getting cold\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e Even in the summer, my limbs got cold in the air conditioner, and I was in trouble.\u003cspan class=\"highlight\"\u003e When I started to carry warm boiled mugwort tea, I was less likely to get sick due to coldness, probably because my body was warm.\u003c\/span\u003e I would like to continue drinking it. \u003cspan style=\"font-weight: bold;\"\u003e...(Female, 40s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a3.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eFor making bread and dumplings in powder form\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I made the dried mugwort into powder with a miller and mixed it with bread and dumplings.\u003cspan class=\"highlight\"\u003e The scent of young grass is refreshing and favorable with families!\u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e...(Female, 30s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--商品詳細--\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eMiyosino Mugwort Tea Leaves\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProducing Area\u003c\/th\u003e\n\u003ctd\u003eHigashifuka Yoshino City, Nara Prefecture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNett. Weight\u003c\/th\u003e\n\u003ctd\u003e95gr\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eRaw Material\u003c\/th\u003e\n\u003ctd\u003e100% mugwort from Nara prefecture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_95g_eng.jpg\" alt=\"Product Images mugwort teabag\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":41198887174313,"sku":"119493804","price":1274.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a2196_100g_eng.jpg?v=1752675272"},{"product_id":"yomogi_007","title":"Miyosino Mugwort Bath Tea 15g X 20 Bags (Pesticide-Free Cultivation)","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMiyosino Mugwort Bath Tea \u003cbr\u003e(Pesticide-Free Cultivation)\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"About Miyosino mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_23_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eSurrounded by deep mountains and blessed with the climate of Higashiyoshino, which has a clear river, it is an organic and pesticide-free mugwort that has been carefully and wholeheartedly cultivated.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Story of Miyosino Mugwort\u003c\/h2\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eMugwort has strong vitality and is highly effective in supporting people's lives just by drinking, eating, bathing, and enjoying its scent. You can also make kusa mochi from the mugwort’s young leave, or moxa for moxibustion which can lower the incidence of breech presentations at birth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"story of mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_04_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eThere is a legend about Kobo Daishi, the most famous monk in Japanese history. This legend indicates that Miyosino mugwort has been incorporated into people's lives, incredibly, since a long time ago.\u003cbr\u003e\u003cbr\u003e \u003ci\u003e\"Because the mugwort in Higashiyoshino was delicious, Kobo Daishi made it possible to eat it without removing the lye. Delicious mugwort can now be eaten from Higashiyoshino without removing the lye. \"\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Monk Legend of mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_05_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMugwort's Health Benefits\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Benefits of mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_11_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eMugwort is also known as an analgesic herbal medicine called gaiyo.\u003cbr\u003eThe letter 艾 in Mugwort Japanese name, Yomogi has a meaning of \"to disappear”, it means that mugwort is a leaf that can eliminate disorders. As the name implies, Mugwort is a medicinal herb with a lot of health benefits.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eAntioxidant Power\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"mugwort as antioxidant\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_08_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eThe antioxidant power of mugwort is about 100 times of broccoli, which is the highest in the reactive oxygen species (ROS) removal ability test that examined 200 kinds of vegetables and wild plants.\u003cbr\u003ePolyphenols in Mugwort is comparable to high-quality and powerful chlorophyll in commercially available healthy tea, or beta-carotene in pumpkin.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"other vegetables\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_26_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eIf you use mugwort as a tea for bathing, you can easily absorb abundant nutrients through the skin.\u003cbr\u003e Not only has a nice effect on skin-related problems, but it also helps to improve the condition of the body from the inside.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eWarming Your Body\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"mugwort to warm the body\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2199_3_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eMugwort is called to be a \"warm\" plant. We recommend mugwort for those who have cold sensitivity, who feel functional loss, and who are suffering from physical disease peculiar to women to enhances the barrier power your body originally has. \u003cbr\u003e As it warms from the core of the body, it relieves tension in the body and mind. Improves your body’s barrier power with the warmth effect of mugwort.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eRelaxation and Restful Sleep\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"mugwort for relaxation\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2199_5_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eThe refreshing and soothing spring-like scent of mugwort is also used as an aromatherapy.\u003c\/p\u003e\n\u003cp\u003eFragrant ingredients such as cineole and α-thujone in mugwort can give you the effect of mind-calming and bacteria repelling. It is perfect for your relaxing bath time before the holidays.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eCommitment to Manufacturing Method\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Mugwort Farm\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_14_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eHigashi Yoshino is known as a place that is blessed with clear air and water in Nara Prefecture. The manufacturer commits to use 100% raw ingredients from Miyosino.\u003c\/p\u003e\n\u003cp\u003eThe mugwort is carefully grown organically, without pesticide, without chemical fertilizer, so it generates a refreshing scent.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Mugwort Farmer\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_15_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eOnly soft mugwort with vitality is harvested from April to early May and dried after careful treatment without any additives. A pack of dried leaves that captures the refreshing scent of mugwort.\u003cbr\u003eHere is how our Miyosino mugwort has been made:\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"mugwort tea making process\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_27_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage from Manufacturer\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Manufacturer Message\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_25_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003ci\u003e\"We deliver various products such as mugwort tea leaves, tea bags, bath tea, sole pads, and waist belts. We would like to increase the number of mugwort producers and the number of people who grow mugwort in Japan to keep maintaining our health.\"\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1998, the Miyosino Mugwort Processing Association, which consists of 10 people from the region, was established under the concept of \"For healthy Muranaka\" to cultivate mugwort by making the best use of the fallow fields.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow to use Mugwort Furocha (Bath Tea)\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"Tea bath Mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2199_10_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eYou can enjoy relaxation using our Mugwort Bath Tea as easy as brewing tea with teabags;\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePut one pack of bath tea in the bathtub and let it float in the tub, continuing to steep in the bathwater.\u003c\/li\u003e\n\u003cli\u003eThe essential oil component of mugwort may ooze into the pack, but don't worry.\u003c\/li\u003e\n\u003cli\u003eClimb in and soak your worries away!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"Tea bath Mugwort reuse\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2199_7_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eYou can reuse the bath tea pack to deodorize shoe boxes and drawers after drying it in the sun.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!-- 商品種類 --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eOther Miyosino Mugwort Products\u003c\/h2\u003e\n\u003cdiv class=\"lineup_3cl\" style=\"background-image: url('https:\/\/kawashima-ya.backdrop.jp\/images\/a2617_20201112_bg.jpg'); margin: 0; padding: 10px 0 10px 0;\"\u003e\n\u003cbr\u003e\n\u003cul class=\"lineup_list\" style=\"background-color: none; width: 100%; text-align: center; vertical-align: top; margin: 0; padding: 0;\"\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/yomogi_008\" style=\"display: block;\"\u003e \u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2199_20pcx3_eng.jpg\" width=\"100%\" alt=\"mugwort teabath 3 set\"\u003e\n\u003cp style=\"padding: 10px 0; font-size: 12px;\" class=\"prod_title\"\u003eMiyosino Mugwort Bath Tea 15g x 20 Bags\u003cbr\u003e Set of 3\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/yomogi_001\" style=\"display: block;\"\u003e \u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_100g_eng.jpg\" width=\"100%\" alt=\"mugwort powder 100g\"\u003e\n\u003cp style=\"padding: 10px 0; font-size: 12px;\" class=\"prod_title\"\u003eMiyosino Mugwort Powder 100g\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca style=\"display: block;\" href=\"https:\/\/thejapanstore.jp\/products\/yomogi_002\"\u003e \u003cimg alt=\"mugwort powder 250gー\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_250g_eng.jpg\" style=\"margin: 0!important;\"\u003e\n\u003cp style=\"padding: 10px 0; font-size: 12px;\" class=\"prod_title\"\u003eMiyosino Mugwort Powder 250g\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul class=\"lineup_list\" style=\"background-color: none; width: 100%; text-align: center; vertical-align: top; margin: 0; padding: 0;\"\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/yomogi_003\" style=\"display: block;\"\u003e \u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_100g_eng.jpg\" width=\"100%\" alt=\"mugwort tea leaves 100g\"\u003e\n\u003cp style=\"padding: 10px 0; font-size: 12px;\" class=\"prod_title\"\u003eMiyosino Mugwort Tea Leaves 100g\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003c!-- \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e\n \u003ca href=\"https:\/\/kawashima-ya.jp\/?pid=160506088\" style=\"display: block;\"\u003e\n \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_250g.jpg\" width=\"100%\" alt=\"カラー\"\u003e\n \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003e\n よもぎ葉茶 250g\u003cbr\u003e\n 2,678円(税込) \u003cspan style=\"color: red;\"\u003e送料無料\u003c\/span\u003e\u003c\/p\u003e\n \u003c\/a\u003e\n \u003c\/li\u003e --\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/yomogi_004\" style=\"display: block;\"\u003e \u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_250g_eng.jpg\" width=\"100%\" alt=\"mugwort Tea leaves 250g\"\u003e\n\u003cp style=\"padding: 10px 0; font-size: 12px;\" class=\"prod_title\"\u003eMiyosino Mugwort Tea Leaves 250g\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul class=\"lineup_list\" style=\"background-color: none; width: 100%; text-align: center; vertical-align: top; margin: 0; padding: 0;\"\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/yomogi_005\" style=\"display: block;\"\u003e \u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2197_30pc_eng.jpg\" width=\"100%\" alt=\"mugwort Teabags 30pcs\"\u003e\n\u003cp style=\"padding: 10px 0; font-size: 12px;\" class=\"prod_title\"\u003eMugwort Leaf Tea Bag 2.5g x 30 Packets\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/yomogi_006\" style=\"display: block;\"\u003e \u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2197_100pc_eng.jpg\" width=\"100%\" alt=\"mugwort Teabath 20pack\"\u003e\n\u003cp style=\"padding: 10px 0; font-size: 12px;\" class=\"prod_title\"\u003eMugwort Leaf Tea Bag 2.5g x 100 Packets\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--お客様の声--\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_fullcol\" style=\"margin-bottom: 5%;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_16.jpg\" alt=\"users voice\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a4.jpg\" alt=\"user's voice 1\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eFor Children with Allergic\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e My son has allergies and atopic dermatitis, and his body tends to become dry and often scratches, so I was worried about it,\u003cspan class=\"highlight\"\u003e but since I started using this, my son's skin has less scratched, become calm and cleaner.\u003c\/span\u003e The scent is soft and light, kind of relaxing. \u003cspan style=\"font-weight: bold;\"\u003e...(female, 30s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a3.jpg\" alt=\"user's voice 2\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eMugwort for steaming and bathing. Safe, organic and pesticides free.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e \u003cspan class=\"highlight\"\u003eOrganic and pesticide-free is what I was looking for! This mugwort bath tea is safe and organic, with plenty of essential oil and aroma. Using high quality bath teabag, you don't need to worry of powder leaking!\u003c\/span\u003e I love this product for my everyday use. It's cheap and really helpful for me. \u003cspan style=\"font-weight: bold;\"\u003e...(female, 40s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a2.jpg\" alt=\"user's voice 3\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eFeeling like a hot spring with a slightly mugwort-colored hot water\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I love using this mugwort bath with my family.\u003cspan class=\"highlight\"\u003e The color of the hot water becomes slightly the color of tea, which makes you feel like you are going to a hot spring.\u003c\/span\u003e Gentle on the skin and top quality. \u003cspan style=\"font-weight: bold;\"\u003e...(female, 30s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a1.jpg\" alt=\"user's voice 4\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eWarm bath effect of mugwort\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e It warms to the inside of your body.\u003cspan class=\"highlight\"\u003e I feel that my poor blood circulation has improved a little.\u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e...(female, 30s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--商品詳細--\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eMiyosino Mugwort Bath Tea\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProducing Area\u003c\/th\u003e\n\u003ctd\u003eHigashifuka Yoshino City, Nara Prefecture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNett. Weight\u003c\/th\u003e\n\u003ctd\u003e15g x 20 Packets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eRaw Material\u003c\/th\u003e\n\u003ctd\u003e100% mugwort from Nara prefecture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Product Images mugwort tea bath 20pcs\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2199_20pc_eng.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":41199145746601,"sku":"119598210","price":2530.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a2199_20pc_eng_cae91936-e20c-4b0f-9e2b-47f9db1f06b1.jpg?v=1632723814"},{"product_id":"yomogi_008","title":"Miyosino Mugwort Bath Tea 15g X 20 Bags Set of 3 Packs (Pesticide-Free Cultivation)","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMiyosino Mugwort Bath Tea \u003cbr\u003e (Pesticide-Free Cultivation)\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"About Miyosino mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_23_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eSurrounded by deep mountains and blessed with the climate of Higashiyoshino, which has a clear river, it is an organic and pesticide-free mugwort that has been carefully and wholeheartedly cultivated.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Story of Miyosino Mugwort\u003c\/h2\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eMugwort has strong vitality and is highly effective in supporting people's lives just by drinking, eating, bathing, and enjoying its scent. You can also make kusa mochi from the mugwort’s young leave, or moxa for moxibustion which can lower the incidence of breech presentations at birth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"story of mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_04_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eThere is a legend about Kobo Daishi, the most famous monk in Japanese history. This legend indicates that Miyosino mugwort has been incorporated into people's lives, incredibly, since a long time ago.\u003cbr\u003e\u003cbr\u003e \u003ci\u003e\"Because the mugwort in Higashiyoshino was delicious, Kobo Daishi made it possible to eat it without removing the lye. Delicious mugwort can now be eaten from Higashiyoshino without removing the lye. \"\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Monk Legend of mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_05_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMugwort's Health Benefits\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Benefits of mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_11_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eMugwort is also known as an analgesic herbal medicine called gaiyo.\u003cbr\u003eThe letter 艾 in Mugwort Japanese name, Yomogi has a meaning of \"to disappear”, it means that mugwort is a leaf that can eliminate disorders. As the name implies, Mugwort is a medicinal herb with a lot of health benefits.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eAntioxidant Power\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"mugwort as antioxidant\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_08_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eThe antioxidant power of mugwort is about 100 times of broccoli, which is the highest in the reactive oxygen species (ROS) removal ability test that examined 200 kinds of vegetables and wild plants.\u003cbr\u003ePolyphenols in Mugwort is comparable to high-quality and powerful chlorophyll in commercially available healthy tea, or beta-carotene in pumpkin.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"other vegetables\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_26_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eIf you use mugwort as a tea for bathing, you can easily absorb abundant nutrients through the skin.\u003cbr\u003e Not only has a nice effect on skin-related problems, but it also helps to improve the condition of the body from the inside.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eWarming Your Body\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"mugwort to warm the body\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2199_3_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eMugwort is called to be a \"warm\" plant. We recommend mugwort for those who have cold sensitivity, who feel functional loss, and who are suffering from physical disease peculiar to women to enhances the barrier power your body originally has. \u003cbr\u003e As it warms from the core of the body, it relieves tension in the body and mind. Improves your body’s barrier power with the warmth effect of mugwort.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eRelaxation and Restful Sleep\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"mugwort for relaxation\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2199_5_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eThe refreshing and soothing spring-like scent of mugwort is also used as an aromatherapy.\u003c\/p\u003e\n\u003cp\u003eFragrant ingredients such as cineole and α-thujone in mugwort can give you the effect of mind-calming and bacteria repelling. It is perfect for your relaxing bath time before the holidays.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eCommitment to Manufacturing Method\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Mugwort Farm\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_14_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eHigashi Yoshino is known as a place that is blessed with clear air and water in Nara Prefecture. The manufacturer commits to use 100% raw ingredients from Miyosino.\u003c\/p\u003e\n\u003cp\u003eThe mugwort is carefully grown organically, without pesticide, without chemical fertilizer, so it generates a refreshing scent.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Mugwort Farmer\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_15_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eOnly soft mugwort with vitality is harvested from April to early May and dried after careful treatment without any additives. A pack of dried leaves that captures the refreshing scent of mugwort.\u003cbr\u003eHere is how our Miyosino mugwort has been made:\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"mugwort tea making process\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_27_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage from Manufacturer\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Manufacturer Message\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_25_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003ci\u003e\"We deliver various products such as mugwort tea leaves, tea bags, bath tea, sole pads, and waist belts. We would like to increase the number of mugwort producers and the number of people who grow mugwort in Japan to keep maintaining our health.\"\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1998, the Miyosino Mugwort Processing Association, which consists of 10 people from the region, was established under the concept of \"For healthy Muranaka\" to cultivate mugwort by making the best use of the fallow fields.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow to use Mugwort Furocha (Bath Tea)\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"Tea bath Mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2199_10_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eYou can enjoy relaxation using our Mugwort Bath Tea as easy as brewing tea with teabags;\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePut one pack of bath tea in the bathtub and let it float in the tub, continuing to steep in the bathwater.\u003c\/li\u003e\n\u003cli\u003eThe essential oil component of mugwort may ooze into the pack, but don't worry.\u003c\/li\u003e\n\u003cli\u003eClimb in and soak your worries away!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"Tea bath Mugwort reuse\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2199_7_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eYou can reuse the bath tea pack to deodorize shoe boxes and drawers after drying it in the sun.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!-- 商品種類 --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eOther Miyosino Mugwort Products\u003c\/h2\u003e\n\u003cdiv class=\"lineup_3cl\" style=\"background-image: url('https:\/\/kawashima-ya.backdrop.jp\/images\/a2617_20201112_bg.jpg'); margin: 0; padding: 10px 0 10px 0;\"\u003e\n\u003cbr\u003e\n\u003cul class=\"lineup_list\" style=\"background-color: none; width: 100%; text-align: center; vertical-align: top; margin: 0; padding: 0;\"\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/yomogi_007\" style=\"display: block;\"\u003e \u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2199_20pc_eng.jpg\" width=\"100%\" alt=\"teabath 20pcs\"\u003e\n\u003cp style=\"padding: 10px 0; font-size: 12px;\" class=\"prod_title\"\u003eMiyosino Mugwort Bath Tea 15g x 20 Bags\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/yomogi_001\" style=\"display: block;\"\u003e \u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_100g_eng.jpg\" width=\"100%\" alt=\"mugwort powder 100g\"\u003e\n\u003cp style=\"padding: 10px 0; font-size: 12px;\" class=\"prod_title\"\u003eMiyosino Mugwort Powder 100g\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca style=\"display: block;\" href=\"https:\/\/thejapanstore.jp\/products\/yomogi_002\"\u003e \u003cimg alt=\"mugwort powder 250gー\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_250g_eng.jpg\" style=\"margin: 0!important;\"\u003e\n\u003cp style=\"padding: 10px 0; font-size: 12px;\" class=\"prod_title\"\u003eMiyosino Mugwort Powder 250g\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul class=\"lineup_list\" style=\"background-color: none; width: 100%; text-align: center; vertical-align: top; margin: 0; padding: 0;\"\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/yomogi_003\" style=\"display: block;\"\u003e \u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_100g_eng.jpg\" width=\"100%\" alt=\"mugwort tea leaves 100g\"\u003e\n\u003cp style=\"padding: 10px 0; font-size: 12px;\" class=\"prod_title\"\u003eMiyosino Mugwort Tea Leaves 100g\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003c!-- \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e\n \u003ca href=\"https:\/\/kawashima-ya.jp\/?pid=160506088\" style=\"display: block;\"\u003e\n \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_250g.jpg\" width=\"100%\" alt=\"カラー\"\u003e\n \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003e\n よもぎ葉茶 250g\u003cbr\u003e\n 2,678円(税込) \u003cspan style=\"color: red;\"\u003e送料無料\u003c\/span\u003e\u003c\/p\u003e\n \u003c\/a\u003e\n \u003c\/li\u003e --\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/yomogi_004\" style=\"display: block;\"\u003e \u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_250g_eng.jpg\" width=\"100%\" alt=\"mugwort Tea leaves 250g\"\u003e\n\u003cp style=\"padding: 10px 0; font-size: 12px;\" class=\"prod_title\"\u003eMiyosino Mugwort Tea Leaves 250g\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul class=\"lineup_list\" style=\"background-color: none; width: 100%; text-align: center; vertical-align: top; margin: 0; padding: 0;\"\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/yomogi_005\" style=\"display: block;\"\u003e \u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2197_30pc_eng.jpg\" width=\"100%\" alt=\"mugwort Teabags 30pcs\"\u003e\n\u003cp style=\"padding: 10px 0; font-size: 12px;\" class=\"prod_title\"\u003eMugwort Leaf Tea Bag 2.5g x 30 Packets\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/products\/yomogi_006\" style=\"display: block;\"\u003e \u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2197_100pc_eng.jpg\" width=\"100%\" alt=\"mugwort Teabath 20pack\"\u003e\n\u003cp style=\"padding: 10px 0; font-size: 12px;\" class=\"prod_title\"\u003eMugwort Leaf Tea Bag 2.5g x 100 Packets\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--お客様の声--\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_fullcol\" style=\"margin-bottom: 5%;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_16.jpg\" alt=\"users voice\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a4.jpg\" alt=\"user's voice 1\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eFor Children with Allergic\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e My son has allergies and atopic dermatitis, and his body tends to become dry and often scratches, so I was worried about it,\u003cspan class=\"highlight\"\u003e but since I started using this, my son's skin has less scratched, become calm and cleaner.\u003c\/span\u003e The scent is soft and light, kind of relaxing. \u003cspan style=\"font-weight: bold;\"\u003e...(female, 30s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a3.jpg\" alt=\"user's voice 2\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eMugwort for steaming and bathing. Safe, organic and pesticides free.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e \u003cspan class=\"highlight\"\u003eOrganic and pesticide-free is what I was looking for! This mugwort bath tea is safe and organic, with plenty of essential oil and aroma. Using high quality bath teabag, you don't need to worry of powder leaking!\u003c\/span\u003e I love this product for my everyday use. It's cheap and really helpful for me. \u003cspan style=\"font-weight: bold;\"\u003e...(female, 40s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a2.jpg\" alt=\"user's voice 3\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eFeeling like a hot spring with a slightly mugwort-colored hot water\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I love using this mugwort bath with my family.\u003cspan class=\"highlight\"\u003e The color of the hot water becomes slightly the color of tea, which makes you feel like you are going to a hot spring.\u003c\/span\u003e Gentle on the skin and top quality. \u003cspan style=\"font-weight: bold;\"\u003e...(female, 30s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a1.jpg\" alt=\"user's voice 4\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eWarm bath effect of mugwort\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e It warms to the inside of your body.\u003cspan class=\"highlight\"\u003e I feel that my poor blood circulation has improved a little.\u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e...(female, 30s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--商品詳細--\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eMiyosino Mugwort Bath Tea\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProducing Area\u003c\/th\u003e\n\u003ctd\u003eHigashifuka Yoshino City, Nara Prefecture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNett. Weight\u003c\/th\u003e\n\u003ctd\u003e3 sets of 15g x 20 Packets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eRaw Material\u003c\/th\u003e\n\u003ctd\u003e100% mugwort from Nara prefecture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Product Images\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2199_20pcx3_eng.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":41199155773609,"sku":"159903187","price":7678.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a2199_20pcx3_eng_f943c6c9-706e-4235-9e93-cbac7daf7871.jpg?v=1632723847"},{"product_id":"vinegar_036","title":"Organic Red Ume Plum Vinegar from Wakayama Prefecture 500ml - Pesticide-free and Additives-free","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n \u003cdiv id=\"prd_unityTemp_min\"\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eKawashimaya Ume Plum Vinegar\u003c\/h2\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_01.jpg\" alt=\"Kawashimaya Red Ume Plum Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar (Umesu) is a liquid that is produced from the brining process of umeboshi or pickled plum. During the making of umeboshi, when the plum is soaked with salt, the fruit juice will come out and transform into ume plum vinegar. While this is not the same and not as strong as conventional vinegar that has acetic acid, the citric acid in ume plum vinegar will bring a nice salty sour taste that can be used for cooking or drinking. \n\u003cbr\u003e\u003cbr\u003e\nRed Ume Plum Vinegar gets its red color and aroma from the shiso leaves that are used as the ingredient for red-colored umeboshi.\n\u003cbr\u003e\u003cbr\u003e\nKawashimaya Ume Plum Vinegar has received Organic JAS (Japanese Agricultural Standards) Certification, which is rare in ume plum vinegar products.\u003c\/p\u003e\n\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eSafe and Secure Organic JAS Certified Ume Plum Vinegar\u003c\/h3\u003e\n \u003cp style=\"text-align: justify;\"\u003eThis product only uses organic umeboshi as a raw material.\u003cbr\u003eIt does not contain any additives or pesticides, thus make this product an ume plum vinegar that contains plenty of the original nutrients of plum.\u003c\/p\u003e\n \n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eThe Reason Why Safe-to-Consume Ume Plum Vinegar is Rare in the Market\u003c\/h3\u003e\n \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar is very valuable because it can only be manufactured in small quantities, and it has long been known as a highly nutritious ingredient. But nowadays, when many plums are cultivated using pesticides, it is said that the resulting ume plum vinegar is often discarded and can’t be sold. It seems that the pesticide component used in the farm mixed in the vinegar thus makes it cannot be sold as an edible product.\n That is why the ume plum vinegar that can be safely consumed (or without pesticides) is very rare in the market.\u003c\/p\u003e\n\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eDifference Between White and Red Ume Plum Vinegar\u003c\/h3\u003e\n \u003cp style=\"text-align: justify;\"\u003eWhite Ume Plum Vinegar is the brine extract that is extracted when pickled plums are soaked in salt. Just as its name, it's in white color. Red Ume Plum Vinegar is the red-clored ume plum vinegar made by soaking red shiso together in the picking process.\u003cbr\u003e\n It's basically the same plum vinegar, but Red Ume Plum Vinegar is characterized by the flavor of red shiso (perilla\/beefsteak leaf) in it. Please use it properly for each dish and use it according to your preference.\u003c\/p\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/umeboshi_vinegar_en_03.jpg\" alt=\"Red and White Ume Plum Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eUme Plum Vinegar Made From 100% Organic Nanko Ume\u003c\/h2\u003e\n \u003cp style=\"text-align: justify;\"\u003eWe use carefully selected organic Nanko Ume (Nanko Plum) cultivated in Tanabe City, Wakayama Prefecture, the home of Kishu Nanko Ume.\u003cbr\u003e\n Plums are often cultivated with pesticides because they are susceptible to diseases and are often damaged by insects. Since plums are fruits that can be eaten as a whole, we are working on pesticide-free and chemical-free fertilizer cultivation with the motto of safety and security.\u003cbr\u003e\n It is a very valuable organic ume plum vinegar that has established a manufacturing method for organically grown plums over many years.\u003c\/p\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eInsect Repellent by Devising Natural Materials\u003c\/h3\u003e\n \u003cp style=\"text-align: justify;\"\u003eTo prevent the damages caused by insect, in addition to natural insect repellents such as wood vinegar, we also use the mixture of the extract of fish, crabs, garlic, turmeric, etc. Making it pesticide-free plum vinegar.\n We also collect safe-for-people things, pickle and ferment them to make homemade liquid fertilizer.\n Therefore, this ume plum vinegar is pesticide-free and chemical-fertilizer-free.\u003cbr\u003e\n Fresh and natural plums are harvested in the morning at the time when the freshness is the best. Then, they are shipped the same day for manufacturing ume plum vinegar\u003c\/p\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042g.jpg\" alt=\"Takeuchi Ume Plum Farm\" width=\"100%\"\u003e\u003c\/div\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eOrganic Nanko Ume That Have Received Plenty of the Blessings from Nature\u003c\/h3\u003e\n \u003cp style=\"text-align: justify;\"\u003eTanabe City, Wakayama Prefecture, where the organic Nanko Ume is cultivated, is affected by the Kuroshio Current flowing into the Kii Strait. It's blessed with a warm climate with little change in temperature throughout the year.\n In addition, it's most suitable for the characteristics of plums because of the heavy rainfall and long daylight hours.\u003cbr\u003e\n Medium-quality soil is required to cultivate good quality plums, and it absorbs a large amount of calcium during the growing season. \"Gourd stone\", which is often found in this area, is made of calcium carbonate. It means that this area has the medium-quality soil that contains a large amount of calcium required for plums.\u003cbr\u003e\n Takeuchi Farm produces high-quality plums in a place that is ideal for cultivating plums, with a focus on organic and special cultivation. \n From cultivation to harvesting, boxing, and shipping are all done by hand at Takeuchi Farm.\u003c\/p\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042h.jpg\" alt=\"Organic Ume Plum Farm Takeuchi\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eSince it's ripened on the tree, unlike the ones harvested while it's still green, the plums' skin are easily scratched when using a fruit sorter machine. So we manually sort the plums according to the two size standards, large and small. Also, because it's sorted maually by hand, the plums can be checked thoroughly to ensure its best quality.\u003c\/p\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042i.jpg\" alt=\"Organic Ume Plum Vinegar Farm\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eAmong the selected plums, we carefully select each ones and deliver them to our customers with all our heart.\u003c\/p\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042j.jpg\" alt=\"Takeuchi Organic Plum Farm\" width=\"100%\"\u003e\u003c\/div\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eRecipes and How to Drink Ume Plum Vinegar\u003c\/h2\u003e\n \u003cp style=\"text-align: justify;\"\u003eHere, we will introduce recipes using ume plum vinegar.\n No matter how good it's for your health, it's still a vinegar. So it's not good to drink as it is (undiluted).\n Please dilute it in other drinks or use it on foods before you consume this vinegar.\u003c\/p\u003e\n \u003cp style=\"text-align: justify;\"\u003eEveryone wants to eat their food deliciously. And your body will be pleased to have delicious foods that are good for your health by using this ume plum vinegar in your foods or drinks!\u003c\/p\u003e\n \u003cdiv class=\"unity_recipe clearfix\"\u003e\n \u003ch2\u003eUme Plum Vinegar Juice\u003c\/h2\u003e\n \u003cdiv class=\"recipe_sum clearfix\"\u003e\n \u003cdiv class=\"cap\"\u003eIt is an ume plum vinegar drink that is not too sweet and has a good balanced-taste with moderate acidity. It is also useful for measures against heat stroke in the summer.\u003c\/div\u003e\n \u003cdiv class=\"ico_con\"\u003e\n \u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e1\u003c\/font\u003ePerson\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e5\u003c\/font\u003eMinutes\u003c\/span\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_top clearfix\"\u003e\n \u003cdiv class=\"img_con\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/umesu_recipe_01.jpg\" alt=\"ume plum vinegar drink juice\" width=\"100%\"\u003e\u003cbr\u003e\n \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e \n \u003c\/div\u003e\n \u003cdiv class=\"ingre_con\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Ume Plum Vinegar\u003c\/dt\u003e\n \u003cdd\u003e1 Teaspoon\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Honey\u003c\/dt\u003e\n \u003cdd\u003e2 Teaspoon\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Cold water\u003c\/dt\u003e\n \u003cdd\u003e100cc\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Ice\u003c\/dt\u003e\n \u003cdd\u003e3 or Appropriate\u003cbr\u003eamount\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_bottom\"\u003e\n \u003ch3\u003e\u003cspan\u003e　How To Make\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e1\u003c\/dt\u003e\n \u003cdd\u003ePour honey and ume plum vinegar to a glass. Stir it well until the honey and vinegar are diluted properly.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e2\u003c\/dt\u003e\n \u003cdd\u003eAdd cold water and ice, then it's ready to drink.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \n \u003cdiv class=\"unity_recipe clearfix\"\u003e\n \u003ch2\u003eUme Plum Vinegar Dressing\u003c\/h2\u003e\n \u003cdiv class=\"recipe_sum clearfix\"\u003e\n \u003cdiv class=\"cap\"\u003eThe refreshing ume plum vinegar dressing has many uses, such as for salad, octopus, fish carpaccio, and steamed pork.\u003c\/div\u003e\n \u003cdiv class=\"ico_con\"\u003e\n \u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e2\u003c\/font\u003ePersons\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e5\u003c\/font\u003eMinutes\u003c\/span\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_top clearfix\"\u003e\n \u003cdiv class=\"img_con\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-10-e1562388921738.jpg\" alt=\"Ume Plum Vinegar Dressing\" width=\"100%\"\u003e\u003cbr\u003e\n \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e \n \u003c\/div\u003e\n \u003cdiv class=\"ingre_con\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Ume Plum Vinegar\u003c\/dt\u003e\n \u003cdd\u003e2 Tablespoons\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Shoyu (Soy sauce)\u003c\/dt\u003e\n \u003cdd\u003e1-2 Tablespoons\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Olive oil\u003c\/dt\u003e\n \u003cdd\u003e2 Tablespoons\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Chopped shiso leaves\u003cbr\u003eand sesame seeds\u003c\/dt\u003e\n \u003cdd\u003e Appropriate amount\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_bottom\"\u003e\n \u003ch3\u003e\u003cspan\u003e　How To Make\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e1\u003c\/dt\u003e\n \u003cdd\u003eMix all the ingredients.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e2\u003c\/dt\u003e\n \u003cdd\u003eWhen it is emulsified and feels creamy, it is complete.\n You can use this dressing for salad, octopus, fish carpaccio, steamed pork, etc.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eUme Plum Vinegar is A Nutritious Superfood\u003c\/h2\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2490_org_07.jpg\" alt=\"Health benefits of ume plum vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar is rich in organic acids such as citric acid, malic acid, and polyphenols, which are produced by natural fermentation. It's packed with the nutrients that the human body needs, so its effects are attracting a lot of attention.\u003cbr\u003e\n Ume Plum Vinegar has various health effects such as building a body that's resistant to viruses, blood circulation, and measures against cholesterol.\u003c\/p\u003e\n \n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eUme Plum Vinegar and Umeboshi Together\u003c\/h3\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0475r_03-b.jpg\" alt=\"Kawashimaya ume plum vinegar\" width=\"738\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eUme plum vinegar can helps keep the freshness of umeboshi by soaking the umeboshi in the vinegar.\u003cbr\u003eYou can try them together!\u003c\/p\u003e\n \u003c\/section\u003e\n\t\t\t\u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eUme Plum Vinegar is A Versatile Vinegar That Can Be Used For Various Purposes\u003c\/h2\u003e\n \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar has various good effects for body. In fact, it has various uses other than being used as food. Here are five particularly recommended uses.\u003c\/p\u003e\n \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #1　\u003c\/span\u003eFor Gargling\u003c\/h3\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-04-e1562388734331.jpg\" width=\"100%\" alt=\"ume plum vinegar for gargling\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eGargle with ume plum vinegar diluted in water with the ratio of 1:10 (vinegar:water).\u003cbr\u003eThere is no harm in swallowing it, so it is safe for pregnant women and small children.\u003c\/p\u003e\n\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #2　\u003c\/span\u003eUme Plum Vinegar Spray\u003c\/h3\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/20190709wp-umesu-001.jpg\" width=\"100%\" alt=\"Ume Plum Vinegar Spray\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eFor those who want to use it on the go, it is recommended to use a spray containing a diluted solution of ume plum vinegar. Use it when your throat is irritated or for cold prevention.\u003cbr\u003eUme plum vinegar is easily go bad when diluted, so put it in a small container and use it up as soon as possible.\u003c\/p\u003e\n\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #3　\u003c\/span\u003eFor Disinfecting Cutting Boards\u003c\/h3\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-05-e1562388777949.jpg\" width=\"100%\" alt=\"ume plum vinegar for disinfectant\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eWhen you want to handle fish and the cutting board smells, you can also use ume plum vinegar to clean the board. Splash undiluted ume plum vinegar on a cutting board, leave it for a while, and then rinse it with boiling water to clean off the persistent odor.\u003cbr\u003eIf you use red plum vinegar, the cutting board may be dyed, so please use white plum vinegar when using it for wooden cutting boards.\u003c\/p\u003e\n\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #4　\u003c\/span\u003eFor Cleaning\u003c\/h3\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-06-e1562388801406.jpg\" width=\"100%\" alt=\"Ume plum vinegar for cleaning\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eCitric acid contained in ume plum vinegar has the effect of cleaning scale.\n Spread kitchen paper on the sink and other areas of concern, drip\/splash ume plum vinegar on it, and leave it for several hours. After that, you can rub it to remove the dirt.\u003cbr\u003eIf you use a material that is easy to dye, it will be colored, so be careful when using red plum vinegar.\u003c\/p\u003e\n\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #5　\u003c\/span\u003eFor Making Rice Balls (Onigiri)\u003c\/h3\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-07-e1562388824969.jpg\" width=\"100%\" alt=\"ume plum vinegar for manking rice balls onigiri\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eYou can use ume plum vinegar to wet your hand when making rice balls\/onigiri.\u003cbr\u003eUme plum vinegar will also add salt and the bactericidal effect will make the rice balls less likely to be spoiled. Also, red plum vinegar has a faint shiso\/perilla leaf scent which is appetizing.\u003c\/p\u003e\n \u003c\/section\u003e\n\u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eProduct Varieties\u003c\/h2\u003e\n \u003cdiv class=\"lineup_3cl\" style=\"background-image:url(https:\/\/kawashima-ya.backdrop.jp\/images\/a2617_20201112_bg.jpg); margin:0; padding:10px 0 10px 0;\"\u003e \u003cbr\u003e\n \u003cul class=\"lineup_list\" style=\"background-color: none; width: 100%; text-align: center; vertical-align:top; margin: 0; padding: 0;\"\u003e\n \u003cbr\u003e\n \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/thejapanstore.jp\/products\/vinegar_036\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_00_eng.jpg\" width=\"100%\" alt=\"Organic Red Ume Plum Vinegar 500ml\"\u003e\n \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic Red Ume Plum Vinegar 500ml\u003c\/p\u003e\n \u003c\/a\u003e \u003c\/li\u003e\n \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/thejapanstore.jp\/products\/vinegar_037\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_4set_eng.jpg\" width=\"100%\" alt=\"Organic Red Ume Plum Vinegar 4 bottles set\"\u003e\n \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic Red Ume Plum Vinegar 500ml x 4 bottles set\u003c\/p\u003e\n \u003c\/a\u003e \u003c\/li\u003e\n \u003cbr\u003e\n \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/thejapanstore.jp\/products\/vinegar_038\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2970_00_eng.jpg\" width=\"100%\" alt=\"Organic White Ume Plum Vinegar 500ml\"\u003e\n \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic White Ume Plum Vinegar 500ml\u003c\/p\u003e\n \u003c\/a\u003e \u003c\/li\u003e\n \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/thejapanstore.jp\/products\/vinegar_039\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2970_4set_00_eng.jpg\" width=\"100%\" alt=\"Organic White Ume Plum Vinegar 500ml 4 bottles set\"\u003e\n \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic White Ume Plum Vinegar 500ml x 4 bottles set\u003c\/p\u003e\n \u003c\/a\u003e \u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 3%;\"\u003eFind Out More About Ume Plum Vinegar\u003c\/h3\u003e\n \u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n \u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/what-is-umeboshi-vinegar\" target=\"_blank\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/new_umeboshi_vinegar_en_01_300x.jpg?v=1616474612\" width=\"100%\" alt=\"Umeboshi Vinegar Article\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n \u003cdiv class=\"unityOtherArticleTxt\"\u003e\n \u003cp\u003e\u003cspan\u003eWhat is Umeboshi Vinegar and How to Use it\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eUmeboshi vinegar or Ume plum vinegar is no stranger in Japanese cooking. Its exceptional taste and universal uses have garnered many interests.\u003cbr\u003eHere we introduce briefly what umeboshi vinegar is, the health benefits obtained by taking plum vinegar, ways you can incorporate this in your everyday life and recipes you might like to try out today!\u003c\/p\u003e\n \u003cbr\u003e\n \u003cp class=\"simple_linkBtn\"\u003e\u003ca style=\"text-decoration: none; color: white;\" href=\"https:\/\/thejapanstore.jp\/blogs\/column\/what-is-umeboshi-vinegar\"\u003eRead More\u003c\/a\u003e\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e \n \u003c\/section\u003e\n \u003csection\u003e\n \u003cdiv class=\"zigzag\"\u003e\n \u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eProduct's Name\u003c\/th\u003e\n \u003ctd\u003eOrganic Red Ume Plum Vinegar\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eOrganic plums (produced in Wakayama prefecture), salt\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n \u003ctd\u003e500ml\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003ePesticides\u003c\/th\u003e\n \u003ctd\u003eNot used\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eChemical Fertilizer\u003c\/th\u003e\n \u003ctd\u003eNot used\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eProduct Origin\u003c\/th\u003e\n \u003ctd\u003eWakayama Prefecture, Japan\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n \u003ctd\u003ePlease store in a cool and dark place away from direct sunlight.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_00_eng.jpg\" alt=\"Kawashimaya ume plum vinegar\" width=\"100%\" style=\"margin:0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":41213481943209,"sku":"80205508","price":691.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0429_00_eng-725456.jpg?v=1630897498"},{"product_id":"vinegar_037","title":"Organic Red Ume Plum Vinegar from Wakayama Prefecture 500ml x 4 Bottles Set - Pesticide-free and Additives-free","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n \u003cdiv id=\"prd_unityTemp_min\"\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eKawashimaya Ume Plum Vinegar\u003c\/h2\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_01.jpg\" alt=\"Kawashimaya Red Ume Plum Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar (Umesu) is a liquid that is produced from the brining process of umeboshi or pickled plum. During the making of umeboshi, when the plum is soaked with salt, the fruit juice will come out and transform into ume plum vinegar. While this is not the same and not as strong as conventional vinegar that has acetic acid, the citric acid in ume plum vinegar will bring a nice salty sour taste that can be used for cooking or drinking. \n\u003cbr\u003e\u003cbr\u003e\nRed Ume Plum Vinegar gets its red color and aroma from the shiso leaves that are used as the ingredient for red-colored umeboshi.\n\u003cbr\u003e\u003cbr\u003e\nKawashimaya Ume Plum Vinegar has received Organic JAS (Japanese Agricultural Standards) Certification, which is rare in ume plum vinegar products.\u003c\/p\u003e\n\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eSafe and Secure Organic JAS Certified Ume Plum Vinegar\u003c\/h3\u003e\n \u003cp style=\"text-align: justify;\"\u003eThis product only uses organic umeboshi as a raw material.\u003cbr\u003eIt does not contain any additives or pesticides, thus make this product an ume plum vinegar that contains plenty of the original nutrients of plum.\u003c\/p\u003e\n \n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eThe Reason Why Safe-to-Consume Ume Plum Vinegar is Rare in the Market\u003c\/h3\u003e\n \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar is very valuable because it can only be manufactured in small quantities, and it has long been known as a highly nutritious ingredient. But nowadays, when many plums are cultivated using pesticides, it is said that the resulting ume plum vinegar is often discarded and can’t be sold. It seems that the pesticide component used in the farm mixed in the vinegar thus makes it cannot be sold as an edible product.\n That is why the ume plum vinegar that can be safely consumed (or without pesticides) is very rare in the market.\u003c\/p\u003e\n\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eDifference Between White and Red Ume Plum Vinegar\u003c\/h3\u003e\n \u003cp style=\"text-align: justify;\"\u003eWhite Ume Plum Vinegar is the brine extract that is extracted when pickled plums are soaked in salt. Just as its name, it's in white color. Red Ume Plum Vinegar is the red-clored ume plum vinegar made by soaking red shiso together in the picking process.\u003cbr\u003e\n It's basically the same plum vinegar, but Red Ume Plum Vinegar is characterized by the flavor of red shiso (perilla\/beefsteak leaf) in it. Please use it properly for each dish and use it according to your preference.\u003c\/p\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/umeboshi_vinegar_en_03.jpg\" alt=\"Red and White Ume Plum Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eUme Plum Vinegar Made From 100% Organic Nanko Ume\u003c\/h2\u003e\n \u003cp style=\"text-align: justify;\"\u003eWe use carefully selected organic Nanko Ume (Nanko Plum) cultivated in Tanabe City, Wakayama Prefecture, the home of Kishu Nanko Ume.\u003cbr\u003e\n Plums are often cultivated with pesticides because they are susceptible to diseases and are often damaged by insects. Since plums are fruits that can be eaten as a whole, we are working on pesticide-free and chemical-free fertilizer cultivation with the motto of safety and security.\u003cbr\u003e\n It is a very valuable organic ume plum vinegar that has established a manufacturing method for organically grown plums over many years.\u003c\/p\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eInsect Repellent by Devising Natural Materials\u003c\/h3\u003e\n \u003cp style=\"text-align: justify;\"\u003eTo prevent the damages caused by insect, in addition to natural insect repellents such as wood vinegar, we also use the mixture of the extract of fish, crabs, garlic, turmeric, etc. Making it pesticide-free plum vinegar.\n We also collect safe-for-people things, pickle and ferment them to make homemade liquid fertilizer.\n Therefore, this ume plum vinegar is pesticide-free and chemical-fertilizer-free.\u003cbr\u003e\n Fresh and natural plums are harvested in the morning at the time when the freshness is the best. Then, they are shipped the same day for manufacturing ume plum vinegar\u003c\/p\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042g.jpg\" alt=\"Takeuchi Ume Plum Farm\" width=\"100%\"\u003e\u003c\/div\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eOrganic Nanko Ume That Have Received Plenty of the Blessings from Nature\u003c\/h3\u003e\n \u003cp style=\"text-align: justify;\"\u003eTanabe City, Wakayama Prefecture, where the organic Nanko Ume is cultivated, is affected by the Kuroshio Current flowing into the Kii Strait. It's blessed with a warm climate with little change in temperature throughout the year.\n In addition, it's most suitable for the characteristics of plums because of the heavy rainfall and long daylight hours.\u003cbr\u003e\n Medium-quality soil is required to cultivate good quality plums, and it absorbs a large amount of calcium during the growing season. \"Gourd stone\", which is often found in this area, is made of calcium carbonate. It means that this area has the medium-quality soil that contains a large amount of calcium required for plums.\u003cbr\u003e\n Takeuchi Farm produces high-quality plums in a place that is ideal for cultivating plums, with a focus on organic and special cultivation. \n From cultivation to harvesting, boxing, and shipping are all done by hand at Takeuchi Farm.\u003c\/p\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042h.jpg\" alt=\"Organic Ume Plum Farm Takeuchi\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eSince it's ripened on the tree, unlike the ones harvested while it's still green, the plums' skin are easily scratched when using a fruit sorter machine. So we manually sort the plums according to the two size standards, large and small. Also, because it's sorted maually by hand, the plums can be checked thoroughly to ensure its best quality.\u003c\/p\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042i.jpg\" alt=\"Organic Ume Plum Vinegar Farm\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eAmong the selected plums, we carefully select each ones and deliver them to our customers with all our heart.\u003c\/p\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042j.jpg\" alt=\"Takeuchi Organic Plum Farm\" width=\"100%\"\u003e\u003c\/div\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eRecipes and How to Drink Ume Plum Vinegar\u003c\/h2\u003e\n \u003cp style=\"text-align: justify;\"\u003eHere, we will introduce recipes using ume plum vinegar.\n No matter how good it's for your health, it's still a vinegar. So it's not good to drink as it is (undiluted).\n Please dilute it in other drinks or use it on foods before you consume this vinegar.\u003c\/p\u003e\n \u003cp style=\"text-align: justify;\"\u003eEveryone wants to eat their food deliciously. And your body will be pleased to have delicious foods that are good for your health by using this ume plum vinegar in your foods or drinks!\u003c\/p\u003e\n \u003cdiv class=\"unity_recipe clearfix\"\u003e\n \u003ch2\u003eUme Plum Vinegar Juice\u003c\/h2\u003e\n \u003cdiv class=\"recipe_sum clearfix\"\u003e\n \u003cdiv class=\"cap\"\u003eIt is an ume plum vinegar drink that is not too sweet and has a good balanced-taste with moderate acidity. It is also useful for measures against heat stroke in the summer.\u003c\/div\u003e\n \u003cdiv class=\"ico_con\"\u003e\n \u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e1\u003c\/font\u003ePerson\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e5\u003c\/font\u003eMinutes\u003c\/span\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_top clearfix\"\u003e\n \u003cdiv class=\"img_con\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/umesu_recipe_01.jpg\" alt=\"ume plum vinegar drink juice\" width=\"100%\"\u003e\u003cbr\u003e\n \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e \n \u003c\/div\u003e\n \u003cdiv class=\"ingre_con\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Ume Plum Vinegar\u003c\/dt\u003e\n \u003cdd\u003e1 Teaspoon\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Honey\u003c\/dt\u003e\n \u003cdd\u003e2 Teaspoon\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Cold water\u003c\/dt\u003e\n \u003cdd\u003e100cc\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Ice\u003c\/dt\u003e\n \u003cdd\u003e3 or Appropriate\u003cbr\u003eamount\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_bottom\"\u003e\n \u003ch3\u003e\u003cspan\u003e　How To Make\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e1\u003c\/dt\u003e\n \u003cdd\u003ePour honey and ume plum vinegar to a glass. Stir it well until the honey and vinegar are diluted properly.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e2\u003c\/dt\u003e\n \u003cdd\u003eAdd cold water and ice, then it's ready to drink.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \n \u003cdiv class=\"unity_recipe clearfix\"\u003e\n \u003ch2\u003eUme Plum Vinegar Dressing\u003c\/h2\u003e\n \u003cdiv class=\"recipe_sum clearfix\"\u003e\n \u003cdiv class=\"cap\"\u003eThe refreshing ume plum vinegar dressing has many uses, such as for salad, octopus, fish carpaccio, and steamed pork.\u003c\/div\u003e\n \u003cdiv class=\"ico_con\"\u003e\n \u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e2\u003c\/font\u003ePersons\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e5\u003c\/font\u003eMinutes\u003c\/span\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_top clearfix\"\u003e\n \u003cdiv class=\"img_con\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-10-e1562388921738.jpg\" alt=\"Ume Plum Vinegar Dressing\" width=\"100%\"\u003e\u003cbr\u003e\n \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e \n \u003c\/div\u003e\n \u003cdiv class=\"ingre_con\"\u003e\n \u003ch3\u003e\u003cspan\u003e　Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Ume Plum Vinegar\u003c\/dt\u003e\n \u003cdd\u003e2 Tablespoons\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Shoyu (Soy sauce)\u003c\/dt\u003e\n \u003cdd\u003e1-2 Tablespoons\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Olive oil\u003c\/dt\u003e\n \u003cdd\u003e2 Tablespoons\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e・Chopped shiso leaves\u003cbr\u003eand sesame seeds\u003c\/dt\u003e\n \u003cdd\u003e Appropriate amount\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe_bottom\"\u003e\n \u003ch3\u003e\u003cspan\u003e　How To Make\u003c\/span\u003e\u003c\/h3\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e1\u003c\/dt\u003e\n \u003cdd\u003eMix all the ingredients.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003cdl class=\"clearfix\"\u003e\n \u003cdt\u003e2\u003c\/dt\u003e\n \u003cdd\u003eWhen it is emulsified and feels creamy, it is complete.\n You can use this dressing for salad, octopus, fish carpaccio, steamed pork, etc.\u003c\/dd\u003e\n \u003c\/dl\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eUme Plum Vinegar is A Nutritious Superfood\u003c\/h2\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2490_org_07.jpg\" alt=\"Health benefits of ume plum vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar is rich in organic acids such as citric acid, malic acid, and polyphenols, which are produced by natural fermentation. It's packed with the nutrients that the human body needs, so its effects are attracting a lot of attention.\u003cbr\u003e\n Ume Plum Vinegar has various health effects such as building a body that's resistant to viruses, blood circulation, and measures against cholesterol.\u003c\/p\u003e\n \n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eUme Plum Vinegar and Umeboshi Together\u003c\/h3\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0475r_03-b.jpg\" alt=\"Kawashimaya ume plum vinegar\" width=\"738\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eUme plum vinegar can helps keep the freshness of umeboshi by soaking the umeboshi in the vinegar.\u003cbr\u003eYou can try them together!\u003c\/p\u003e\n \u003c\/section\u003e\n\t\t\t\u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\"\u003eUme Plum Vinegar is A Versatile Vinegar That Can Be Used For Various Purposes\u003c\/h2\u003e\n \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar has various good effects for body. In fact, it has various uses other than being used as food. Here are five particularly recommended uses.\u003c\/p\u003e\n \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #1　\u003c\/span\u003eFor Gargling\u003c\/h3\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-04-e1562388734331.jpg\" width=\"100%\" alt=\"ume plum vinegar for gargling\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eGargle with ume plum vinegar diluted in water with the ratio of 1:10 (vinegar:water).\u003cbr\u003eThere is no harm in swallowing it, so it is safe for pregnant women and small children.\u003c\/p\u003e\n\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #2　\u003c\/span\u003eUme Plum Vinegar Spray\u003c\/h3\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/20190709wp-umesu-001.jpg\" width=\"100%\" alt=\"Ume Plum Vinegar Spray\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eFor those who want to use it on the go, it is recommended to use a spray containing a diluted solution of ume plum vinegar. Use it when your throat is irritated or for cold prevention.\u003cbr\u003eUme plum vinegar is easily go bad when diluted, so put it in a small container and use it up as soon as possible.\u003c\/p\u003e\n\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #3　\u003c\/span\u003eFor Disinfecting Cutting Boards\u003c\/h3\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-05-e1562388777949.jpg\" width=\"100%\" alt=\"ume plum vinegar for disinfectant\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eWhen you want to handle fish and the cutting board smells, you can also use ume plum vinegar to clean the board. Splash undiluted ume plum vinegar on a cutting board, leave it for a while, and then rinse it with boiling water to clean off the persistent odor.\u003cbr\u003eIf you use red plum vinegar, the cutting board may be dyed, so please use white plum vinegar when using it for wooden cutting boards.\u003c\/p\u003e\n\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #4　\u003c\/span\u003eFor Cleaning\u003c\/h3\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-06-e1562388801406.jpg\" width=\"100%\" alt=\"Ume plum vinegar for cleaning\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eCitric acid contained in ume plum vinegar has the effect of cleaning scale.\n Spread kitchen paper on the sink and other areas of concern, drip\/splash ume plum vinegar on it, and leave it for several hours. After that, you can rub it to remove the dirt.\u003cbr\u003eIf you use a material that is easy to dye, it will be colored, so be careful when using red plum vinegar.\u003c\/p\u003e\n\u003cbr\u003e\n \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #5　\u003c\/span\u003eFor Making Rice Balls (Onigiri)\u003c\/h3\u003e\n \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-07-e1562388824969.jpg\" width=\"100%\" alt=\"ume plum vinegar for manking rice balls onigiri\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n \u003cp style=\"text-align: justify;\"\u003eYou can use ume plum vinegar to wet your hand when making rice balls\/onigiri.\u003cbr\u003eUme plum vinegar will also add salt and the bactericidal effect will make the rice balls less likely to be spoiled. Also, red plum vinegar has a faint shiso\/perilla leaf scent which is appetizing.\u003c\/p\u003e\n \u003c\/section\u003e\n\u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eProduct Varieties\u003c\/h2\u003e\n \u003cdiv class=\"lineup_3cl\" style=\"background-image:url(https:\/\/kawashima-ya.backdrop.jp\/images\/a2617_20201112_bg.jpg); margin:0; padding:10px 0 10px 0;\"\u003e \u003cbr\u003e\n \u003cul class=\"lineup_list\" style=\"background-color: none; width: 100%; text-align: center; vertical-align:top; margin: 0; padding: 0;\"\u003e\n \u003cbr\u003e\n \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/thejapanstore.jp\/products\/vinegar_036\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_00_eng.jpg\" width=\"100%\" alt=\"Organic Red Ume Plum Vinegar 500ml\"\u003e\n \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic Red Ume Plum Vinegar 500ml\u003c\/p\u003e\n \u003c\/a\u003e \u003c\/li\u003e\n \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/thejapanstore.jp\/products\/vinegar_037\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_4set_eng.jpg\" width=\"100%\" alt=\"Organic Red Ume Plum Vinegar 4 bottles set\"\u003e\n \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic Red Ume Plum Vinegar 500ml x 4 bottles set\u003c\/p\u003e\n \u003c\/a\u003e \u003c\/li\u003e\n \u003cbr\u003e\n \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/thejapanstore.jp\/products\/vinegar_038\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2970_00_eng.jpg\" width=\"100%\" alt=\"Organic White Ume Plum Vinegar 500ml\"\u003e\n \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic White Ume Plum Vinegar 500ml\u003c\/p\u003e\n \u003c\/a\u003e \u003c\/li\u003e\n \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/thejapanstore.jp\/products\/vinegar_039\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2970_4set_00_eng.jpg\" width=\"100%\" alt=\"Organic White Ume Plum Vinegar 500ml 4 bottles set\"\u003e\n \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic White Ume Plum Vinegar 500ml x 4 bottles set\u003c\/p\u003e\n \u003c\/a\u003e \u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 3%;\"\u003eFind Out More About Ume Plum Vinegar\u003c\/h3\u003e\n \u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n \u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/thejapanstore.jp\/blogs\/column\/what-is-umeboshi-vinegar\" target=\"_blank\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/new_umeboshi_vinegar_en_01_300x.jpg?v=1616474612\" width=\"100%\" alt=\"Umeboshi Vinegar Article\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n \u003cdiv class=\"unityOtherArticleTxt\"\u003e\n \u003cp\u003e\u003cspan\u003eWhat is Umeboshi Vinegar and How to Use it\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eUmeboshi vinegar or Ume plum vinegar is no stranger in Japanese cooking. Its exceptional taste and universal uses have garnered many interests.\u003cbr\u003eHere we introduce briefly what umeboshi vinegar is, the health benefits obtained by taking plum vinegar, ways you can incorporate this in your everyday life and recipes you might like to try out today!\u003c\/p\u003e\n \u003cbr\u003e\n \u003cp class=\"simple_linkBtn\"\u003e\u003ca style=\"text-decoration: none; color: white;\" href=\"https:\/\/thejapanstore.jp\/blogs\/column\/what-is-umeboshi-vinegar\"\u003eRead More\u003c\/a\u003e\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e \n \u003c\/section\u003e\n \u003csection\u003e\n \u003cdiv class=\"zigzag\"\u003e\n \u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eProduct's Name\u003c\/th\u003e\n \u003ctd\u003eOrganic Red Ume Plum Vinegar\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eOrganic plums (produced in Wakayama prefecture), salt\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n \u003ctd\u003e500ml x 4 bottles set\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003ePesticides\u003c\/th\u003e\n \u003ctd\u003eNot used\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eChemical Fertilizer\u003c\/th\u003e\n \u003ctd\u003eNot used\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eProduct Origin\u003c\/th\u003e\n \u003ctd\u003eWakayama Prefecture, Japan\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n \u003ctd\u003ePlease store in a cool and dark place away from direct sunlight.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_4set_eng.jpg\" alt=\"Kawashimaya ume plum vinegar\" width=\"100%\" style=\"margin:0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":41218583953577,"sku":"162480729","price":2700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0429_4set_eng-266510.jpg?v=1630897498"}],"url":"https:\/\/thejapanstore.jp\/ja\/collections\/food.oembed?page=13","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}